Roasting a chicken for one’s family can be an empowering experience.
It’s simple, incredibly delicious, nutritious and makes the entire house smell amazing.
If you purchase a specific size of chicken, you can have dinner on the table in just over an hour.
Simple Roasted Chicken
Sign Up and Save
Get six months of free digital access to The Kansas City Star
Makes 3 to 4 servings
3 1/2 pound fryer chicken, all natural (purchase one that’s already been trussed to save time)
1/2 cup extra virgin olive oil
Kosher salt and freshly cracked pepper to taste
Kitchen twine if chicken is not trussed
Preheat oven to 425 degrees. Clean the chicken by removing the gizzard, liver and neck from inside the bird. Also remove any remaining pin feathers and extra fat. Rinse the bird inside and out, then pat dry.
If you purchased a trussed chicken, no need to do anything other than place it into a roasting pan. If not, you will need to truss the chicken.
To truss the chicken, place the chicken in a roasting pan, breast side up. Tuck the wing tips under the breast. Using kitchen twine, cross the chicken legs and tie them together tightly.
Once trussed, generously rub olive oil all over the skin of the chicken. Season the chicken generously with salt and pepper. Make sure it’s in the pan breast side up before putting it into the oven.
If the chicken is exactly 31/2 pounds, you will be able to roast it start to finish in one hour. If it’s a little smaller, you’ll need less time. If it’s larger, you’ll need more time.
It’s not unusual for the roasting chicken to “smoke up” your oven, so don’t fret if smoke rolls out when you open the oven door.
Your best indication of when the chicken is cooked is when a thermometer inserted into the thigh reads 165 degrees.
Once cooked, allow the chicken to rest for about five minutes before serving it.
Jessica James is a millennial mom and professional chef whose passion is inspiring families to cook and spend quality time together in the kitchen.