The Best, Simplest Roast Chicken

You guys asked for it! If you caught my post on how to actually cook more, I mentioned this recipe and everyone went nuts for it. So, here it is… my all-time favorite, go-to roast chicken recipe. You will be SHOCKED at how easy it is – but it really is the best! I always serve this with a simple green salad, so I shared some tips on preparing one, including how to make homemade vinaigrette… along with a couple other decadent touches that take this meal over-the-top.

Best, Simplest Roast Chicken

  • 1 whole organic chicken ((the smaller, the better))
  • kosher salt
  • cracked black pepper
  • fresh thyme (optional)
  • Dijon mustard (for serving, optional)
  • European butter & flaky sea salt (for serving, optional)
  1. Bring chicken to room temperature. Preheat oven to 450 degrees F. Dry well with paper towels. Season inside cavity generously with salt. Truss chicken so that the legs stay close to the body; this helps the meat cook evenly. Season generously with kosher salt so that it covers the chicken in an even layer; add black pepper.

  2. Roast in oven (on a baking sheet, roasting pan, or cast-iron skillet) for about an hour, depending on the size of the bird, or until it reaches 165 degrees F. 

  3. Allow to rest before carving. This helps the chicken retain its juices, but it also makes carving easier if it’s not burning your fingers. I like to add fresh thyme and baste my chick with the fat and juices in the pan as it cools.

  4. Carve, and serve chicken with Dijon mustard, butter, and sea salt.



The Best, Simplest Roast Chicken

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