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Easy Whole Roasted Chicken

Easy Whole Roasted Chicken

Ingredients (6)

  • 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium lemon, thinly sliced (optional)
  • Fresh herbs, such as parsley, rosemary, or thyme (optional)
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Every cook swears by one method or recipe for roasting a chicken, but tricky techniques, fussy brines, and fancy rubs aside, only two things matter: crispy skin and juicy, flavorful meat. This basic method gives you both without any special pans or weird ingredients. Just rub the bird with oil, salt, and pepper, add a few aromatics, roast for a few minutes on high heat, then finish on low—no trussing with kitchen twine, no basting, and no roasting pan required (if you don’t have one, you can use a skillet, Dutch oven, or baking sheet instead). Use any leftover meat in a Chicken Salad Sandwich, or use the carcass and roasted vegetables to make Chicken Stock (or slow cooker chicken stock if you want an even easier way).

Game plan: If you have the time and want crispier skin, salt the chicken the night before and refrigerate it uncovered (this is known as dry brining). Let it sit at room temperature for 30 minutes before roasting. See more tips and tricks for perfect roasted chicken, including Molly Ringwald’s recipe.

  • What to buy

    Calphalon Classic Hard Anodized 16-Inch Roasting Pan with Nonstick Rack , $68.67 on Amazon

    Perfect for roasting everything from prime rib to turkey to smaller chickens, the durable hard-anodized surface of this pan sears, browns, caramelizes and deglazes beautifully, and the nonstick rack is dishwasher-safe.

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Tips for Chicken

Instructions

  1. 1Heat the oven to 425°F and arrange a rack in the middle.
  2. 2Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
  3. 3Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.
  4. 4Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
  5. 5Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
Easy Whole Roasted Chicken
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