Roast Chicken

  • Servings: 4

Source: Whole Living, October 2011


  • 1 whole chicken, about 4 pounds
  • 1 tablespoon coarse salt
  • 2 teaspoons extra-virgin olive oil


  1. Season chicken with salt. If time allows, cover loosely with a towel and refrigerate for at least 4 hours, or up to overnight. Heat oven to 450 degrees. Coat chicken with oil, tie legs together with kitchen twine, and place on a roasting rack on a rimmed baking sheet. Roast, rotating once, until cooked through, about 1 hour. Remove from pan and let rest 20 minutes before carving into eight pieces (keep skin intact). Scrape the fat and juices from the bottom of the pan and transfer to a container.

Cook's Notes

Chicken and drippings can be refrigerated for up to 3 days or frozen for up to one month.


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