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Try this one plain, with the seasoning pastes below, or with a seasoning rub.

This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Kevin Crafts

Recipe Summary

cook:
1 hr 30 mins
total:
1 hr 30 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix salt, pepper, and ingredients for seasoning paste, if you are using it (with seasoning paste, use a large bowl). For chicken without seasoning paste, rub all over with oil, then with salt and pepper, putting a little inside too. For chicken with seasoning paste, slide 2 fingers between breast skin and meat to make pockets. Turn chicken over and loosen thigh skin the same way. Put chicken in bowl with seasonings; smear some in pockets, inside cavity, and all over outside. Set chicken breast-up on a V-shaped rack in a 12- by 17-in. roasting pan; tuck wing tips under if you like.

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  • Let stand at room temperature 30 minutes. Meanwhile, preheat oven to 475° for a 3- to 3 1/2-lb. chicken, 450° for a 3 3/4- to 4 1/2-lb. bird, or 400° (for any size chicken) if using a seasoning paste (to prevent scorching).

  • Roast until an instant-read thermometer inserted horizontally through thickest part of breast reaches 160°, 30 to 35 minutes for a smaller plain bird, 45 to 50 minutes for a larger plain one, or 1 to 1 1/4 hours with a seasoning paste; after 30 minutes, begin checking chicken occasionally, and if any areas are getting dark, tent them with foil. Let chicken stand in a warm place 10 minutes; transfer to a platter.

  • *To find small (uncooked) chickens, try markets that roast rotisserie birds (which are small) on-site.

  • Note: Nutritional analysis is per serving plain chicken.

Nutrition Facts

404 calories; calories from fat 55%; protein 42g; fat 25g; saturated fat 6.8g; carbohydrates 0.2g; fiber 0.1g; sodium 613mg; cholesterol 134mg.
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