WeekNight Roast Chicken Recipe
DIRECTIONS | INGREDIENTS ➤ 1 Tbsp kosher salt; ------------------------------------------------ ➤ 1\2tsp pepper; ------------------------------------------------ ➤ 1 (3- to 3 1\2-pound) whole chicken, giblets discarded; ------------------------------------------------ ➤ 1 Tbsp olive oil; ------------------------------------------------ ➤ Pepper; ------------------------------------------------ |
FOR THE CHICKEN: Adjust oven rack to middle position, place 12-inch oven-safe skillet on rack, heat oven to 450 degrees.
Combine salt and pepper in a bowl.
Pat chicken dry with paper towels.
Rub entire surface with oil.
Sprinkle evenly all over with salt mixture and rub in mixture with your hands to coat.
Tie legs together with kitchen twine and tuck wing tips behind back.
Transfer chicken, breast side up, to preheated skillet in oven. toast chicken until breast registers 120 degrees and thighs register 135 degrees. 25 to 35 minutes.
Turn off oven and leave the chicken in oven until breast registers 160 degrees and thighs register 175 degrees, 25 to 35 minutes. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.
