Roast chicken

By á-138

Ingredients

1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
Coarse salt
Olive oil (optional)
Directions

Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil for color, but this isn't necessary for one larger than 3 1/2 pounds. Tie legs together and tuck wing tips beneath body. Roast on a small rimmed baking sheet until an instant-read thermometer inserted in a thigh reads 165 degrees, about 12 minutes per pound. Let chicken rest 10 minutes before carving.

Cook's Note

If you like, add:
Herbs: Tuck a few sprigs inside the cavity and underneath the chicken. Good picks are rosemary, thyme, savory, and oregano.
Vegetables: Toss them with olive oil and season with salt and pepper. Scatter carrots, potatoes, and sweet potatoes around the bird at the start of cooking; add garlic, onion, lemon, and parsnips after 30 minutes.

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Ingredients

• Ingredients
• 1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
• Coarse salt
• Olive oil (optional)

Preparation

Step 1

Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil for color, but this isn't necessary for one larger than 3 1/2 pounds. Tie legs together and tuck wing tips beneath body. Roast on a small rimmed baking sheet until an instant-read thermometer inserted in a thigh reads 165 degrees, about 12 minutes per pound. Let chicken rest 10 minutes before carving.

Cook's Note

If you like, add:
Herbs: Tuck a few sprigs inside the cavity and underneath the chicken. Good picks are rosemary, thyme, savory, and oregano.
Vegetables: Toss them with olive oil and season with salt and pepper. Scatter carrots, potatoes, and sweet potatoes around the bird at the start of cooking; add garlic, onion, lemon, and parsnips after 30 minutes.

WE'RE ALSO COOKING