Moist and tender. Chicken browns beautifully at the higher temperature. I added 6 crushed garlic cloves, a lemon cut in quarters and fresh rosemary to the cavity before tying the legs. Makes the house smell wonderful. No gravy needed.
Simple Roast Chicken
Photo: Jim Franco
More From Real Simple
Other: 1 Hour, 15 Minutes
Amount per serving
- Calories: 663
- Fat: 50g
- Saturated fat: 13g
- Cholesterol: 214mg
- Sodium: 489mg
- Protein: 50g
- 1 3 1/2- to 4-pound chicken, giblets removed
- 1 tablespoon olive or vegetable oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Adjust oven rack to lowest position. Heat oven to 450° F.
Place a rack in a large ovenproof skillet or small roasting pan.
Rinse the chicken inside and out and pat dry. Place in pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and the pepper. Toss the remaining salt into the cavity. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer it to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings.
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