Every-Week Roast Chicken
Five minutes of prep and an hour of doing nothing results in the most delicious dinner, plus plenty of leftovers to use in soups, sandwiches, and more in the days that follow. Give this easy recipe a try and reap the rewards.
Source: Everyday Food, May 2012
- 1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
- Coarse salt
- Olive oil (optional)
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.
Tips for the Best Bird:
To ensure fast, even cooking, let chicken stand at room temperature for an hour before roasting. The low sides of a rimmed baking sheet allow steam to escape, so skin will be crisp.