Weeknight Roast Chicken

By nurseliz

Ingredients

• 1 tablespoon kosher salt
• 1/2 teaspoon pepper
• 1 (3- to 3 1/2-pound) whole chicken, giblets removed
• 1 tablespoon olive oil

Preparation

Step 1

Place a 12-inch oven-safe skillet (I used cast iron) into the oven on a rack place in the middle position. Preheat the oven to 450 degrees F.

In a small dish, mix together the salt and pepper. Dry the chicken with paper towels, and then rub the entire bird with olive oil. Next rub the salt/pepper mixture all over the chicken. Tie the legs together with kitchen string and tuck the wing tips under the back.

When the oven and skillet are preheated, place the chicken into the skillet. Roast in the oven for 25 to 35 minutes, or until the breast meat reaches 120 degrees and the thighs reach 135 degrees. Turn the oven off—yes, you turn off the oven!—leaving the chicken inside for another 25 to 35 minutes, until the breast reaches 160 degrees and the thighs reach 175 degrees. Remove the chicken to a cutting board and allow to rest for 20 minutes before carving.