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Simple Roast Chicken Recipe

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This recipe for Simple Roast Chicken is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, about 4 pounds
1 T. coarse salt
2 tsp. extra-virgin olive oil
Directions:
Directions:
1) Season chicken with salt. If time allows, cover loosely with a clean towel and refrigerate for at least 4 hours, or up to overnight. Heat oven to 450°F.

2) 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr. 30 min. (10 min. prep time)
Personal Notes:
Personal Notes:
Cook this 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.

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

 

 

 

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