Prep Time
10 Mins
Cook Time
1 Hour 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.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

ain270988's Review

Holley
March 08, 2013
very simple, easy and super delicious...the chicken was so moist...

KimmyHadley's Review

mbd722
April 24, 2012
This is my go-to roast chicken recipe for over a year now. You can easily add other spices such as thyme or sage to the salt mixture; or stuff the cavity (discard after cooking and garnish with fresh) with onions, apples, or rosemary and lemon for a variety of flavors. Definitely use kosher salt. Wonderful that it makes two - debone one and you have cooked chicken for another recipe.

Holley's Review

KimmyHadley
December 14, 2010
N/A

mbd722's Review

ain270988
January 25, 2009
Super easy to make, and got rave reviews from my family. Definitely roast on a bed of celery stalks, whole carrots, and onions - they taste divine after cooking in the chicken stock.