This is our favorite way to roast a chicken and all you need is the chicken, salt, and pepper.
6- to 8-lb. chicken, giblets and lumps of fat removed
Freshly ground black pepper
How to Make It
Preheat oven to 425°. Rinse bird well inside and out; pat dry. Sprinkle chicken with salt and pepper.
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.
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.