Every-Week Roast Chicken

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Every-Week Roast Chicken

Everyday Food editor Sarah Carey shows you a quick way to roast chicken that’s easy enough to make on a weeknight.

Every-Week Roast Chicken

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Ingredients

1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
Coarse salt
Olive oil (optional)

Directions

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.

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