Recipes Ingredients Meat & Poultry Chicken Simple Roast Chicken Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 10 mins Total Time: 1 hrs 30 mins Servings: 4 Yield: 4 Serves Cook this roast chicken on Sunday night and use it all week. Be sure to save the pan drippings—adding just a small amount of the rich jus to nearly any dish (pasta, soup, or whole grains) lends a complex, savory flavor. Ingredients 1 whole chicken, about 4 pounds 1 tablespoon coarse salt 2 teaspoons extra-virgin olive oil Directions 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. 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. Rate it Print