A Simple Roast Chicken
- Yield 4 servings
An easy roast chicken perfect for using throughout the week.
- 3 1/2 pounds whole roasting chicken
- Extra-virgin olive oil, for drizzling
- Coarse sea salt and freshly ground black pepper
- Preheat the oven to 475ºF (245ºC).
- Rinse the chicken and pat dry with a paper towel. Place in a roasting pan. Drizzle the top of the chicken with a bit of olive oil. Season generously with the salt and pepper, to taste. Roast for 20 minutes, then add 1/2 cup (125 ml) of water to the bottom of the pan—this helps prevent the drippings from smoking while making a natural sauce from the juices, called au jus. Roast for 40 to 50 minutes more, basting the chicken once or twice, until the juices run clear and an instant-read thermometer inserted in the thigh registers 185ºF (85ºC).
- Remove the chicken from the oven and let sit for 5 to 10 minutes before carving.
No Truss Necessary Tying up the legs and tucking in the wing tips makes for a pretty-looking chicken, but trussing is totally optional in my book. In fact, I’ve found that not trussing lets the heat circulate into the center of the chicken, allowing it to cook more quickly.
Reprinted with permission from Jennifer Perillo’s Homemade with Love (Running Press, 2013).