Simple Roasted Whole Chicken
I used to be intimidated by roasting a whole bird, but after trying this recipe I realized how easy it could be. Simple and hot are the keys here.
Ingredients
Instructions
  1. Preheat oven to 450°F.
  2. Use paper towels to pat chicken dry inside and out. Do this more than you think you should. Dryness is important for crispy skin and moist meat.
  3. Mix kosher salt and ground pepper in a bowl and sprinkle generously over entire chicken and inside cavity.
  4. Line roasting rack with parchment paper for easy clean up.
  5. Place bird on roasting rack, breasts up pop it in the oven! Use a meat thermometer inserted into the thigh (not touching bone) to measure doneness. Chicken should be 165°F. Check yours after 45 minutes in the oven.
Recipe Notes

Give yourself plenty of time because that chicken will burn your fingers off trying to carve it up right out of the oven. I let mine sit for a good 45 before carving (although 15–20 works). To do this, I try to get mine in the oven before school pick up.

I almost always make homemade stock overnight when I roast a chicken, and it’s incredibly simple: Take your carcass, put it in a sauce pan, cover with water, and cook on low overnight. In the morning drain and voila! You have homemade stock! I freeze mine in ice trays to have small servings to throw in everything from rice to veggies. Use anytime you’d use water for more flavor, good fat, and protein.