roast chicken

I love roast chicken.  It's simple, healthy, and provides about 3 meals or more in my house.  I've tried lots of methods, but the one below is my favorite.

simple roast chicken

Preheat the oven to 450 degrees.


Rinse a whole chicken under cold water after removing any giblets from the cavity.  Pat dry with paper towels, being sure to dry the interior of the chicken as well.


Place chicken in pan (I use a ceramic casserole dish).  Season with Kosher salt and pepper.  DON'T DO ANYTHING ELSE.  You want to avoid moisture...so adding garlic, oil, lemon, or fresh herbs isn't doing the chicken any favors.  The high heat and lack of moisture will crisp the skin quickly, sealing in the chicken's natural juices.


Place in oven, and cook until internal temperature reaches 165 degrees (about 50 to 60 minutes for a 3-4 lb. bird).  Leave it alone while it's in there, no basting, and no checking until at least 45 minutes.  You can baste the chicken with it's own juices immediately after you take it out of the oven.  But that's it.  Chicken's done.  


If you're feeling fancy,  melt a couple  tablespoons of butter, mix with Dijon mustard and tarragon for a nice dipping sauce for your perfectly cooked bites of chicken.




This recipe puts those grocery store rotisserie chickens to shame.  Not to mention those chickens are FULL of fat.  I shred the leftover meat for salads, quesadillas, sandwiches, whatever.