Most Simple: Roasted Chicken

Most Simple: Roasted Chicken
Prep time: 
Cook time: 
Total time: 
  • 1 whole roaster chicken or capon, about 6 - 7 pounds
  • 1 - 1½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  1. Preheat oven to 450 degrees.
  2. Remove and discard giblets and neck from chicken cavity.
  3. Rinse chicken in several changes of cold water and pat dry.
  4. Rub skin and flesh with kosher salt and black pepper. Place on roasting rack in pan. Cook for approximately 70 minutes (10 minutes per pound). Do not baste. If you are using a thermometer, place it deep in the inner thigh: the chicken is done when the internal temperature reaches 160 degrees. If you do not have a thermometer, you can tell when the chicken is done when the juices run clear from the breast and the leg moves easily.

Options: add paprika, fresh rosemary, fresh chopped garlic, lemon juice, orange juice, fill cavity with a lemon, an orange, an apple or an onion