whole chicken roasted

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This easy roasted chicken recipe produces incredible favor, crispy skin, and tender meat.

Easy and Perfect Whole Roasted Chicken

salt

black pepper

Thoroughly dry the inside and outside of a 3 - 3 1/2 lb whole chicken with paper towels.  You can do this the day before and let sit in your refrigerator uncovered to get it drier.

Salt and pepper the inside and truss the chicken.  Trussing helps the chicken to cook more evenly and creates a tight little bundle.  If you don't want to attempt this then just tie the two legs together with kitchen twine.

Add sea salt to the outside of the chicken.  Don't be shy.  This salt will create a tasty crunchy skin.  Season lightly with pepper.

Place the chicken on a baking rack.  Some people use roasting pans and that's fine but you're really trying to promote even air circulation under the bird and not wanting to bury it in a pan.  You also want to elevate it over any drippings so it's not steaming in it's own fat.

Cook (roast if you got it) uncovered for ~1 hour.  Check on the temperature (chicken should be 165F) and color ~ 45 minutes in.  Don't baste it - just leave it alone to roast.  Let rest ~ 15 minutes uncovered before carving.

Add sea salt to taste and serve with sharp mustard.  Happy Eating!  Beckie

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Top 1 whole chicken roasted recipes from across the web

The most viewed whole chicken roasted recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed whole chicken roasted recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine