Every home cook should have their arsenal of classics.
Simple no-fail recipes they can whip up on a whim.
This recipe is one of those classics.
A simple chicken, seasoned with nothing more than salt & pepper, roasted on high heat for an hour to create the most glorious crispy skin.
Mmmm mmmmm mmmmmm.
You know what I really love about this recipe? It takes almost no effort (just pop it in the oven and wait!), but it tastes like you slaved away for hours!
Once you master this simple technique, you’l never pick up a store-bought rotisserie chicken again.
Goodbye gloopy soggy chicken, hello tender juicy meat with salty crispy crunchy skin. 😀
Have fun fighting over your favorite parts of the chicken!
Serve with a simple baked potato and side salad and you’ve got yourself a meal.
Classic Roasted ChickenPrint
- 2-3 pound fryer chicken
- several tablespoons olive oil or butter, don't use butter if dairy or lecithin free, use safflower oil for low amines and low salicylates
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- Preheat the oven to 450 degrees Fahrenheit.
- Remove any giblets from the inside of your chicken and pat the outside of the chicken dry with paper towels.
- Rub the entire surface of the chicken with olive oil or butter, and then sprinkle generously with kosher salt & pepper. Make sure you get the seasoning on all parts of the chicken, especially the thighs & wings!
- Place the chicken on a rack in a roasting pan (this will get you the crispiest skin since the air can circulate around the whole chicken) or in a large baking dish.
- Roast in the oven for 1 hour, until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden and crisp.
- Remove the chicken from the oven and let rest for 10 to 15 minutes to let the juices redistribute throughout the meat before slicing and serving.