Roasted Chicken

If you know how to cook only one thing, this is it. Feel free to add hard vegetables like potatoes, onions, shallots, carrots, sweet potatoes, turnips, beets and butternut squash to the pan while you roast the chicken. You can also stuff the cavities with fresh rosemary, thyme or parsley leaves and/or lemon, apple or onions, or a combination. Serves 6

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450 degrees. Remove and discard giblets and neck from chicken cavity.

Step 2

Rinse chicken in several changes of cold water and pat dry.

Step 3

Rub skin and flesh with kosher salt and black pepper. Place on roasting rack in pan. Transfer to oven and roast the juices run clear from the breast and the leg moves easily and the internal temperature is about 160 degrees, about 70 minutes (10 minutes per pound). Do not baste. Cut the chicken into serving pieces and remove the skin.