This is our favorite way to roast a chicken and all you need is the chicken, salt, and pepper. 

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

392 calories; calories from fat 55%; protein 42g; fat 24g; saturated fat 6.6g; carbohydratesg; fiberg; sodium 128mg; cholesterol 134mg.