Basic Roast Chicken

We blog about this recipe here.

Basic Roast Chicken

If all you can find are 5-6 lb chickens, just roast them longer – but no longer than 1 hr 45 minutes. 

Basic Roast Chicken

  • 1 whole chicken, approximately 3-4 lbs
  • 3/4 tsp salt per pound of chicken
  • 1/2 tsp pepper
  • additional spices, if you want, such as 2 T of Za’atar, or 1 T Italian Seasoning or 3/4 tsp of garam masala or 3/4 tsp of five-spice powder
  • sprigs of thyme or rosemary and/or sage to put in the cavity (optional)
  • greens with a squeeze of lemon to place the chicken on when serving – arugula, baby kale, spinach, a mixture (optional)

Preheat the oven to 425 degrees.

Mix the salt and pepper – and any other seasonings you may be using – together;  dry the chicken really well with paper towels and then rub the chicken all over with the salt and pepper mixture, including some in the cavity.  Tuck the chicken wing tips behind the shoulders.  Add the sprigs of thyme, rosemary or sage, if you have them.  Place the chicken breast side up in a roasting pan and let sit at room temperature – uncovered – for up to an hour (or put it uncovered in your fridge for several hours or even overnight – but be sure to bring it back to room temperature before putting it in the oven).  Note: the salt rub and leaving the chicken uncovered are what helps get a crispy skin and a moist chicken.

Place the chicken in the oven and roast for approximately 1 hour – or until the juices run clear when you poke the thigh/leg joint with a fork – and the skin is a beautiful dark golden brown.

Carve and serve.  If you have greens, drizzle them with lemon juice, place the hot chicken pieces on the greens, and spoon on some of the pan drippings.  Delicious.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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