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Easy and Perfect Whole Roasted Chicken

Roasted Whole Chicken Recipe in dark deep Roasting Pan
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EatSimpleFood.com

This easy roasted chicken recipe produces incredible favor, crispy skin, and tender meat.

Ingredients

  • 3 1/2 lb whole chicken, giblets removed
  • salt
  • black pepper

Instructions

  • Pre-heat oven to 450F.
  • Thoroughly dry the inside and outside of a 3 - 3 1/2 lb whole chicken with paper towels.  You can do this the day before and let sit in your refrigerator uncovered to get it drier.
  • Salt and pepper the inside and truss the chicken.  Trussing helps the chicken to cook more evenly and creates a tight little bundle.  If you don't want to attempt this then just tie the two legs together with kitchen twine.
  • Add sea salt to the outside of the chicken.  Don't be shy.  This salt will create a tasty crunchy skin.  Season lightly with pepper.
  • Place the chicken on a baking rack.  Some people use roasting pans and that's fine but you're really trying to promote even air circulation under the bird and not wanting to bury it in a pan.  You also want to elevate it over any drippings so it's not steaming in it's own fat.
  • Cook (roast if you got it) uncovered for ~1 hour.  Check on the temperature (chicken should be 165F) and color ~ 45 minutes in.  Don't baste it - just leave it alone to roast.  Let rest ~ 15 minutes uncovered before carving.
  • Add sea salt to taste and serve with sharp mustard.  Happy Eating!  Beckie

Notes

  • If you have an oven that doesn't roast or cook properly then you will want to baste with butter to expedite the browning process.
  • Save the bones and make my awesome chicken bone broth recipe!

Find it online: https://eatsimplefood.com/perfect-roasted-chicken/