When I first started cooking for myself, I thought that all roasted chickens had to be stuffed. That made it a rather more complicated affair than it actually needs to be, and it also ends up steaming the meat while leaving the skin somewhat soft.
One evening, I was in a hurry and didn’t have stuffing ingredients at hand. I decided to just toss the chicken in the oven as it was, and in a moment of forgetfulness forgot to turn the heat down from its preheating temp of 450 degrees,
Voila. A star was born.
A roasted chicken is one of life’s simple joys…and it’s so easy it can be a weeknight meal. Your home will smell amazing, the chicken’s skin will be crispy and salty, and the flesh will be moist and perfect. Add a hearty salad and a glass of wine, and you’re done!
1 2- to 3-pound organic free-range chicken
salt and pepper
Extras: small baby potatoes, olive oil
Preheat your oven to 450 degrees.
Remove the chicken from its wrapper and rinse it off, inside and out. Then dry it thoroughly (again, inside and out) with paper towels so the salt and pepper will stick and so that it doesn’t steam while roasting. Set the bird on a rack in a high sided pan and rain salt down on the underside, sides, finishing with the breast. Grind pepper liberally over the entire top.
Arrange the baby potatoes around the chicken, brush them with a bit of olive oil, and salt and pepper. Pop everything in the oven and roast uncovered for about an hour and a half, or when a temperature probe inserted into the thickest part of the thigh registers 160 degrees.
Try to resist eating it at the counter. Yes. It’s that good.