Roast Chicken
Tools Required:8×8-inch baking dish, kitchen twine (optional), aluminum foil
Servings Prep Time
8people 5minutes
Cook Time Passive Time
60-75minutes 5-10minutes
Difficulty Cost
Easy! Moderate
Servings Prep Time
8people 5minutes
Cook Time Passive Time
60-75minutes 5-10minutes
Difficulty Cost
Easy! Moderate
Instructions
  1. Place oven rack in the middle of the oven, or slightly below. Preheat oven to 450°F.
  2. Place chicken in an 8-inch x 8-inch baking dish, or similar size. There’s no need to rinse the chicken and possibly contaminate your nice clean sink. If needed, pat dry with paper towels to remove juices. Observe safe food handling tips. If desired, truss* the chicken. (See How to Truss a Chicken in Basic Techniques.)
  3. Sprinkle salt (Kosher is best but any kind will do) and pepper all over the chicken.
  4. Roast in oven (uncovered) 30 minutes.
  5. Turn heat down to 350°F and cook another 30 to 45 minutes. Use a meat thermometer (should read 165°F) to determine if it’s done, or cut into meaty part of thigh to see that the juices run clear (not pink).
  6. Sprinkle more pepper on the chicken in the last few minutes of cooking if desired, since high heat causes pepper to lose some of its flavor.
  7. Cover lightly with a tent of foil and let stand 5 to 10 minutes before cutting, for juicier chicken.
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