Roast Chicken
A classic Roast Chicken recipe that brings warmth and comfort to any dining table with its succulent, tender meat and crispy skin.
Ingredients
Main Ingredients
- 1 whole 3 1/2 to 4-lb. whole chicken, plump and juicy Make sure the chicken is at room temperature before roasting.
- 1 Tbsp. kosher salt Enhancing flavor in every bite.
- 2 tsp. freshly ground black pepper Adds a warm and aromatic touch.
Instructions
Preparation
- Remove the giblets from the chicken cavity to allow it to breathe and ensure an even roast.
- Pat the chicken dry with paper towels to achieve a crispy skin when roasting.
- Generously season both the inside and outside of the chicken with kosher salt and freshly ground black pepper.
- Place the seasoned chicken in the refrigerator uncovered for at least one hour or up to overnight.
Cooking
- Preheat your oven to 450 degrees Fahrenheit.
- Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
- Place the chicken breast side up in a roasting pan.
- Roast the chicken for approximately 50 minutes to 1 hour, until juices run clear and the internal temperature reaches 165 degrees F.
- Halfway through roasting, baste the chicken with pan juices.
- Once the chicken is done, tent it with foil and allow it to rest for 15 minutes before carving.
Notes
Serve with seasonal vegetables, mashed potatoes, or a salad. Leftover roast chicken can be used for sandwiches, salads, or soups. Ensure to let the chicken rest to keep it juicy.