Oven Roasted Chicken

5 from 1 vote

This chicken is easy and delicious. If you use foil to line a rimmed baking sheet and grease the foil, the clean up is a breeze. Save the bones in the freezer to make chicken stock later.

Course Main Course

Cuisine American

Keyword Chicken, dairy-free, easy, egg-free, main, nightshade-free, nut-free

Prep Time 5

Cook Time 1

Resting Time 15

Total Time 1 20

Servings

Calories 312kcal

Author Jenny Ross

Ingredients

1, 2 pound chicken
salt and pepper to taste

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Instructions

Preheat the oven to 450ºF.
Dry the chicken as much as possible. See note. Generously salt and pepper the cavity then truss the bird (tuck wings and tie legs together). Generously salt the outside of the chicken. Add pepper, if desired.
Place the chicken in an oven safe dish, transfer into oven and bake for 50 minutes to one hour without basting it.
Remove chicken from the oven and baste with any juices produced then let sit for 15 minutes off of the hot pan to rest. Then carve and serve.

Notes

If you salt and truss the chicken and then leave it uncovered in your refrigerator overnight, the skin will dry out well on its own.

Nutrition