Roasted Chicken – Everyone should know how to roast a whole chicken. It is the quintessential go to meal for Sunday and/or company dinner.
Ingredients
1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
Coarse salt, black pepper
Olive oil
Directions
Preheat oven to 450 degrees. Season chicken generously with salt and pepper. Rub with olive oil. Tie legs together with kitchen twine and tuck wing tips beneath body. Roast on a small rimmed baking sheet until an instant-read thermometer inserted in a thigh reads 165 degrees, about 12 minutes per pound. Let chicken rest 10 minutes before carving.
If you like, add: Herbs: Tuck a few sprigs inside the cavity and underneath the chicken. Good picks are rosemary, thyme, savory, and oregano. Vegetables: Toss them with olive oil and season with salt and pepper. Scatter carrots, potatoes, and sweet potatoes around the bird at the start of cooking; add garlic, onion, lemon, and parsnips after 30 minutes.