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Mom’s Roast Chicken

Name: Mom's Roast Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 1 broiler/fryer chicken (4 to 5 pounds); 2 teaspoons kosher salt; 1 teaspoon coarsely ground pepper; 2 teaspoons olive oil; Optional: Minced fresh thyme or rosemary

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling Bake: 35 min. + standing

Makes

6 servings

This is the best way to cook a whole chicken. It roasts up super juicy with crisp, golden skin. This chicken is simply seasoned, but packs in so much flavor. —James Schend, Taste of Home Food Editor

Mom's Roast Chicken Recipe photo by Taste of Home

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Ingredients

1 broiler/fryer chicken (4 to 5 pounds)
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 teaspoons olive oil
Optional: Minced fresh thyme or rosemary

Directions

Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight.
Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.
Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.
Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

Nutrition Facts

5 ounces cooked chicken: 405 calories, 24g fat (6g saturated fat), 139mg cholesterol, 760mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 44g protein.

Mom’s Roast Chicken

Total Time

Makes

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Ingredients

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