4-Ingredient Roast Chicken


  • 1, 4-5 pound whole chicken
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sea salt, or to taste
  • 2 tablespoons freshly ground pepper, or to taste
  • cooking twine, as needed


  1. Preheat oven to 450º F.
  2. Remove chicken from refrigerator and let it come up to room temperature.
  3. Make sure the cavity is empty and rinse under cool running water. Pat dry with paper towels.
  4. In a small bowl, combine oil, salt and pepper and whisk together to combine.
  5. Rub seasoned oil mixture all over the outside of chicken and inside the cavity, then tightly truss chicken to seal the cavity and prevent it from drying out while cooking.
  6. Place chicken breast side up in a large roasting dish and drizzle any remaining olive oil over the top.
  7. Roast for 50-60 minutes, or until thickest part of bird (usually the thigh) registers 165º F.
  8. Remove from oven and let rest 10 minutes before carving.Note: save the bones for making stock later.



Source : allrecipes.com

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