- 2½ – 3½ pound high quality chicken
- 1 teaspoon salt (or to taste) + extra for the top
- 1 teaspoon pepper (or to taste)
- Chopped rosemary, thyme, or other herbs (optional)
- Vegetables to roast (optional)
An hour or two before roasting, take your chicken out of the fridge and rest on the countertop to come to room temperature. Mix 1 teaspoon salt and 1 teaspoon pepper in a pinch bowl and set aside as well.
Preheat oven to 400ºF, set your racks to allow a 10″ space in the middle of the oven, and prepare a roasting tray with washed and cut vegetables (if desired). Oil a turkey rack if using and set it up on a setting small enough to hold your chicken snugly.
While trying to handle the chicken with only one hand (so that the other hand stays clean to avoid excessive handwashing): unwrap your chicken and drain over the sink. Pat dry with a paper towel. Remove the gizzards and other offal if there are any (you can roast these or make soup out of them). Turn the chicken cavity up and season inside the chicken with your salt and pepper mixture.
Place your chicken on the roasting tray or rack, tuck the wings underneath the body of the chicken, and tie the legs together if desired. Place the roasting tray in the sink or in the middle of your countertop and liberally salt the top of the chicken from a 12″-18″ height.
Pop the chicken in the center of a 400ºF oven for approx 55 minutes, or until the thickest part of the chicken thigh reads 155ºF/160ºF (the chicken will cook another 10 degrees while resting, use the higher temperature if you don’t want to see any pink in the chicken).
Rest your chicken uncovered for 5-10 minutes, then enjoy!