SIMPLE ROAST CHICKEN
Cook this roast chicken on Sunday night and use it all week. Be sure to save the pan drippings-adding just a small amount of the rich jus to nearly any dish (pasta, soup, or whole grains) lends a complex, savory flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Season chicken with salt. If time allows, cover loosely with a towel and refrigerate for at least 4 hours, or up to overnight. Heat oven to 450°F.
- Coat chicken with oil. Tie legs together and tuck wing tips beneath body with kitchen twine. Place on a roasting rack on a rimmed baking sheet. Roast, rotating once, until cooked through, about 1 hour. Remove from pan and let rest 20 minutes before carving into eight pieces (keep skin intact). Scrape the fat and juices from the bottom of the pan and transfer to a container.
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