Ingredients
- 1 3½ - 4 lb. whole chicken
- ~1 tbsp. kosher salt
- ~1 tbsp. freshly-ground black pepper
Method
- Preheat your oven to 425°F.
- Line a small roasting pan with aluminum foil, and set the rack in place.
- Set your chicken on the rack. Be sure to remove the neck, liver, and heart from the cavity, if they’re included[1]. Pat the chicken dry using paper towels.
- Truss the chicken[2].
- Set the trussed bird breast-side-up on the roasting pan grate. Sprinkle liberally with the salt. I use a full tablespoon plus a little on a four-pound chicken.
- Crack on some pepper to taste.
- Roast at 425° until a probe thermometer placed in the deepest part of the thigh reads 163°F. Then test several other places in the chicken. If all parts register 163° or higher, remove from the oven, and let the bird rest for 20–25 minutes.
- Carve and serve. Optionally, give it a sprinkle of paprika. Enjoy the crispy skin.
- Save the bones for your stockpot.
Why it Works
Chicken has gotten a bad wrap. A simple roast chicken with crispy skin is a real pleasure to make and to eat, plus it easily feeds four on the cheap. And, with no effort, you can turn leftovers into soup.
Serve it with sides of your choice. It’s chicken; everything goes with it, but my favorite is balsamic Brussels sprouts with bacon.
