Seriously Basic Roast Chicken
Active Time: 10 minutes | Total Time: 1 hour 20 minutes | Serves Serves 4 | Watch Video | Gluten Free
- 1 4-pound whole chicken
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon
- 2 sprigs fresh rosemary
- 1 tablespoon extra virgin olive oil
Heat the oven (with the oven rack in the middle) to 400°F. Wash and pat dry the chicken inside and out and season with salt and pepper (24 turns on pepper mill). Pierce the lemon several times with the tip of a paring knife and stuff into the cavity along with the rosemary. Tie the legs together with kitchen twine. Rub the chicken with oil.
Place the chicken in the oven (legs to the back) and roast until a meat thermometer reaches 165° when inserted into the thickest part of the thigh, 45 to 60 minutes. Let rest 10 minutes before carving.
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