A good roast chicken starts with the best chicken you can find. Chickens raised on the pasture, leading a healthy, fresh life, will have relatively dark meat. The texture will be hearty and the flavor rich.
- 1 whole chicken, 4-5 lbs
- salt and pepper
Let your chicken come to room temperature. This will take about 45 minutes, on the countertop.
Preheat your oven to a piping hot 450oF.
Dry the chicken, inside and out, with paper towels.
Sprinkle salt all over the chicken, inside and out.
Tie the wings and legs down and snug around the body. This helps the chicken to cook evenly, and is called “trussing” the chicken.
Place in a roasting pan (not Pyrex, a Dutch oven is ideal), breast side up, and put the pan in the middle of the oven. No need to cover.
Because of the high heat, you won’t have to bake it long, only about 60-70 minutes, or until the internal temperature reads 165oF.
Let the chicken rest for 15 minutes before carving.