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Roast Chicken

Original Recipe

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Ingredients

  • 1 (3 1/2- to 4-lb.) whole chicken
  • 1 Tbsp. kosher salt
  • 2 tsp. freshly ground black pepper

Directions

  1. Remove chicken giblets. If desired, cut out and discard wishbone. Thoroughly pat chicken dry; generously season with salt and pepper, both inside and out. (If you have time, refrigerate uncovered at least 1 hour or up to overnight.)
  2. Preheat oven to 450°. Tie legs together with twine, if desired, and tuck wing tips under body of chicken.
  3. Arrange chicken breast side up in a roasting pan or large ovenproof skillet. Roast until juices run clear and an instant-read thermometer inserted into center of thigh registers 165°, 50 minutes to 1 hour. 
  4. Baste chicken with pan juices. Tent with foil and let it rest 15 minutes. Transfer to a cutting board and carve.