Roast Chicken

Whole Living, October 2011
  • Yield Serves 4
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  • 1 whole chicken, about 4 pounds
  • 1 tablespoon coarse salt
  • 2 teaspoons extra-virgin olive oil


  1. 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 degrees. Coat chicken with oil, tie
    legs together with kitchen twine,
    and 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.

Cook's Note

Chicken and drippings can be refrigerated for up to 3 days or frozen for up to one month.

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