Every-Week Roast Chicken
Sarah Carey, editor of Everyday Food says, "Every week, I make a roast chicken. Five minutes of prep and an hour of twiddling my thumbs results in the most delicious dinner, plus plenty of leftovers (at least while my kids are still small) to use in soups, sandwiches, and more in the days that follow. Give this easy recipe a try and reap the rewards yourself."
- 1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
- Coarse salt
- Olive oil (optional)
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.
Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil for color, but this isn't necessary for one larger than 3 1/2 pounds. Tie legs together 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.