11/16/14

Roast Chicken

Roast chicken is not only delicious, it is versatile and convenient. With only a few minutes prep, roast chicken can be popped into the oven and forgotten until the timer beeps. A roast chicken goes a long way for feeding a family. You can serve it sliced with vegetables or make some comforting chicken soup. Make a chicken pot pie or a chicken salad sandwich. Add it to a salad or shred it for chicken enchiladas, and the list goes on and on.





Print Recipe

Roast Chicken

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (4 - 5 pound) whole chicken
1 tablespoon olive oil

Preheat oven to 375 degrees F. Prepare a roasting pan by lightly greasing the wire rack. In a small dish, stir together salt and pepper. Remove giblets from chicken; pat chicken dry with paper towels. Sprinkle 1/2 teaspoon salt mixture inside cavity of chicken. Rub olive oil into skin of chicken. Sprinkle with remaining salt mixture, rubbing into skin. Place chicken, with the breast side up, on the prepared rack in the roasting pan. Bake for 1 1/2 hours or until done. Let stand 10 minutes before slicing.


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