Ingredients:
- 1 whole chicken (about 4-5 pounds)
- Salt and pepper
- Olive oil or melted butter
- Optional: herbs such as rosemary, thyme, or sage, garlic cloves, lemon slices
Instructions:
- Preheat your oven to 425°F (220°C).
- Remove the giblets from the cavity of the chicken if they’re included. Rinse the chicken inside and out under cold water and pat it dry with paper towels.
- Season the chicken generously with salt and pepper, both inside and out. If desired, you can also season with additional herbs and spices.
- Rub the outside of the chicken with olive oil or melted butter. This helps to create a golden, crispy skin.
- Optional step: Stuff the cavity of the chicken with herbs, garlic cloves, and lemon slices for added flavor.
- Truss the chicken if desired (tying the legs together with kitchen twine helps the chicken cook evenly).
- Place the chicken breast-side up in a roasting pan or on a baking sheet lined with aluminum foil.
- Roast the chicken in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (75°C).
- Once the chicken is cooked through, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute and results in juicier meat.
- Carve the chicken and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad….
