Nothing says Sunday like a roast chicken. This recipe is so easy it is a dream and everyone, including picky toddlers will gobble it up. I fix this chicken every couple weeks. Sometimes I stuff the cavity with lemon halves, fresh thyme and rosemary, but nothing beats just salt and pepper. Sure there are other recipes, but when it comes to roasted chicken I rarely stray.
10 inch oven proof skillet
1 3 – 5 lb chicken
Preheat oven to 450.
Dry the chicken really well with paper towels. Salt the cavity very heavily, about 2 TBSP. Then truss the chicken ( there are a ton of videos on the internet if you need help). Salt the chicken all over, use a lot of salt 2 TBSP or so. Then sprinkle with pepper and thyme.
Make sure chicken is up to room temp, then pop into the oven. Roast for 1 hour then start checking the temp. When it reaches 155 and juices run clear. You want to be sure to go into meat and avoid the bones when checking the temp. Remove from oven and tent for about 15 min. Carve and serve.
Serves 4 – 6.