Simple Roast Chicken
AKA salt and pepper chicken. A delicious roast chicken recipe that makes for a perfect meal without too much fuss and leftovers can be used to make other recipes during the week much quicker to prepare.
Ingredients
- One 4-6lb whole chicken thawed if previously frozen, room temp
- 2 tablespoon Kosher Salt or sea salt coarse grind
- 1 teaspoon fresh ground pepper or more to taste
Instructions
- Preheat oven to 450 deg F.(232 deg C) Rack positioned in middle of oven
- Remove giblet packet and rinse chicken thoroughly
- Pat dry with paper towels inside and out
- Place in roasting pan, breast side up
- Slightly cross the legs and tie the ends up tight with kitchen twine, tuck wings under the sides of the breasts
- Generously sprinkle the salt and pepper all over the bird. Use more if you like. Don’t skimp!
- Roast for 60-75 min. Check temperature at 60 min with a meat thermometer stuck in the deep part of a thigh. Temperature for cooked chicken should range from 180-190 in the thigh, 10 in the breast. If it’s not at 180 deg yet, roast another 5-10 min and check again. A larger chicken wil take longer to roast, you want at least 180 deg F and clear juices
- Once done let the chicken rest 5-10 min and then transfer to a cutting board (with the wells on the edges so the juices don’t spill out on the counter everywhere) or a cutting board placed in a cookie sheet and let rest another 5-10 min to let the juices settle.
- Carve, serve, eat, enjoy!