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.

Whole Living, October 2011

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Credit: Lennart Weibull

Recipe Summary

prep:
10 mins
total:
1 hr 30 mins
Servings:
4
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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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