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Marian's Easy Roast Chicken

Marian's Easy Roast Chicken
Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Prep time 10 mins
Cook time 1 hr, 30 mins
Stand time 10 mins
Yield

Makes 8 servings

A good roasted chicken is like a little black dress--always appropriate and very versatile.

Ingredients

  • 4 teaspoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 2 (4- to 5-lb.) whole chickens
  • 1 tablespoon olive oil

How to Make It

  1. Preheat oven to 375°. Stir together salt and pepper.

  2. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry. Sprinkle 1/2 tsp. salt mixture inside cavity of each chicken. Rub 1 1/2 tsp. olive oil into skin of each chicken. Sprinkle with remaining salt mixture; rub into skin. Place chickens, breast sides up, facing in opposite directions (for even browning), on a lightly greased wire rack in a lightly greased 17- x 12-inch jelly-roll pan.

  3. Bake at 375° for 1 1/2 hours or until a meat thermometer inserted in thigh registers 180°. Let stand 10 minutes before slicing.