A home cooked meal doesn’t take as long to prepare or cook as many may think it does. With the right recipe a fully cooked meal can be made any night of the week. Roasted chicken doesn’t have to be a dish served only on the weekends. The few minutes it takes to prepare the chicken is minimal and then the oven does the rest. While the chicken is roasting to perfection you can be preparing potatoes, rice, vegetables and a salad with plenty of time left over before dinner is ready to eat.
- 3 ½ - 4 pound whole chicken
- 1 tablespoon of olive oil
- 1 tablespoon of kosher salt
- ½ teaspoon of pepper
- Place a cast iron or oven-safe skillet on the middle rack of the oven and set the temperature to 450’.
- In a small bowl combine the salt and pepper together.
- Use a paper towel and pat the chicken dry.
- Rub the olive oil all over the chicken once the giblets are discarded.
- Sprinkle as evenly as possible the salt and pepper mixture over the entire surface of the chicken.
- Tie the legs together with twine and tuck the wings behind the back of the bird.
- Place the chicken with the breast side up in the preheated oven-safe pan and roast for 25-35 minutes.
- Then turn the oven off leaving the chicken in the oven for an additional 25-35 minutes until chicken is fully cooked.
- Once the chicken is fully roasted remove it from the oven and place it on a carving or cutting board for 20 minutes to rest.
- After the roasted chicken has rested it is time to start carving it and places slices, wings, legs and thighs on a platter and serve.
- The temperature of the breast to fully cook needs to register an internal temperature of 120’.
- The temperature of the thighs to fully cook needs to register an internal of temperature of 135’.
- Cook chicken and let rest uncovered.
© 2014 Beverly Mucha / All Rights Reserved