Weeknight Roast Chicken

By joeyanne

Ingredients

• Ingredients
• 1 1tablespoon 1tablespoon kosher salt
• 1/2 1/2teaspoon 1/2teaspoon pepper
• 1 1 1/2- to 4-pound) to 4-pound) whole chicken, giblets discarded
• 1 1tablespoon 1tablespoon olive oil
• 1 1recipe 1recipe pan sauce (optional) (see related recipes)

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.

2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.

3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve.