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Easiest Roast Chicken





Yields
Makes 6 to 8 servings

This is our favorite way to roast a chicken and all you need is the chicken, salt, and pepper. 

  6- to 8-lb. chicken, giblets and lumps of fat removed
  Kosher salt
  Freshly ground black pepper
Step 1
1

Preheat oven to 425°. Rinse bird well inside and out; pat dry. Sprinkle chicken with salt and pepper.

Step 2
2

Set bird, breast side up, on a V-shaped rack in an 11- by 17-in. pan. Roast until a thermometer inserted through thickest part of breast to bone reaches 170° (or 180° through thickest part of thigh at joint), 1 1/4 to 1 3/4 hours. If drippings start to smoke, tilt pan and skim fat (discard), then add about 1/4 cup water to pan.

Step 3
3

Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan (save for gravy if you like). Let chicken rest in a warm place for about 15 minutes, then serve.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories392
% Daily Value *
Total Fat 24g31%

Saturated Fat 6.6g33%
Cholesterol 134mg45%
Sodium 128mg6%
Total Carbohydrate 0.0g0%

Dietary Fiber 0.0g0%
Protein 42g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.