Simple Roast Chicken

simple roast chicken
Photo: Lennart Weibull
Prep Time:
10 mins
Total Time:
1 hrs 30 mins
4 Serves

Cook this roast chicken on Sunday night and use it all week. Be sure to save the pan drippingsadding just a small amount of the rich jus to nearly any dish (pasta, soup, or whole grains) lends a complex, savory flavor.


  • 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°F.

  2. Coat chicken with oil. Tie legs together and tuck wing tips beneath body with kitchen twine. 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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