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How to Cook: Roast Chicken

Serves 6
Time 2 hr
Few dishes are as comforting as roast chicken. This version is simply seasoned with salt and pepper and cooked until until tender and juicy with crisp, golden brown skin. Watch our how-to video.
Ingredients
  • 1 (4.0-pound) whole chicken neck and giblets removed
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Method

Preheat the oven to 425°F. Trim off any excess fat from neck and tail end of chicken. Pat very dry with paper towels, and season all over with salt and pepper. Place chicken, breast side up, on a rack in a small roasting pan or a 9x13-inch baking dish. Tuck wings back and behind bird to hold them in place. Roast, basting once or twice with pan juices, until skin is deep golden brown and juices run clear, about 1 1/2 hours. An instant-read thermometer inserted in the thickest part of the thigh should read 165°F. Let chicken rest for 15 minutes and then carve.

RECIPE NOTES: 

•If you don’t have a rack, simply set the chicken directly in the pan. The skin may stick a bit, but it won’t hurt the flavor. Better yet, arrange roughly chopped vegetables in the bottom of the pan to serve as a “rack.” Potatoes, carrots, parsnips, onions, cauliflower, bell peppers, winter squashes, turnips and/or rutabagas, tossed with a little olive oil, salt and pepper, all work well.

•While roasting, check the chicken two or three times to be sure it’s browning evenly. If any part threatens to burn, tent it with a piece of parchment paper or aluminum foil.

• Trussing the chicken (i.e., tying its legs together to help the chicken hold its shape while roasting) is fine to do but not altogether necessary.

•To add fragrant flavor, stuff the cavity with a halved lemon or orange and a handful of fresh herbs like rosemary, thyme and oregano. When basting the chicken during cooking, sprinkle with chopped herbs, too.

• During the last 30 minutes of cooking, brush the chicken with barbecue sauce, balsamic vinaigrette or Dijon mustard.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (4.0-pound) whole chicken neck and giblets removed
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper