Yield
Makes 6 to 8 servings

How to Make It

Step 1

Preheat oven to 425°. Rinse bird well inside and out; pat dry. Sprinkle chicken with salt and pepper.

Step 2

Set bird, breast side up, on a V-shaped rack in an 11- by 17-in. pan. Roast until a thermometer inserted through thickest part of breast to bone reaches 170° (or 180° through thickest part of thigh at joint), 1 1/4 to 1 3/4 hours. If drippings start to smoke, tilt pan and skim fat (discard), then add about 1/4 cup water to pan.

Step 3

Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan (save for gravy if you like). Let chicken rest in a warm place for about 15 minutes, then serve.

Step 4

Note: Nutritional analysis is per serving.

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