Simple Roast Chicken

The perfect roast chicken with amazing golden crispy skin and perfectly juicy meat. That is what this roast chicken is all about.

📝 Ingredients

• 1 (3 to 4 lb) whole chicken
• Olive oil
• Diamond kosher salt
• Freshly ground pepper

👨‍🍳 Instructions

1. 1--- 24 Hours Ahead (if you can, a few hours if not) ---
2. 2Pat the chicken dry inside and out with a paper towel and trim excess fat around the opening.
3. 3Drizzle a little olive oil and heavily season with Diamond kosher salt and freshly ground pepper over the entire chicken, and a little on the inside of the cavity. If you are feeling adventurous, you can even separate the skin and season underneath.
4. 4Refrigerate for 24 hours (preferably uncovered).
5. 5--- Roast It ---
6. 6Remove the chicken 1 hour before roasting to temper (bring to room temperature).
7. 7Preheat oven to 400° F on convection if you have it (425° F for conventional) with an oven-proof skillet in the oven (cast iron or carbon steel).
8. 8Place the chicken on the skillet in the oven with the cavity facing the front of the oven.
9. 9After about 30 minutes, rotate the skillet 180° so the legs/cavity face the back of the oven to help with even cooking and browning.
10. 10Remove the chicken from the oven when the center of breasts register 155° F and thighs 165° F (10° F below the target finish temperatures) as there will be carryover cooking. /
11. 11Transfer the chicken to a cutting board to rest uncovered for 10 to 15 minutes before carving and serving.
12. 12Optional: After removing the chicken from the skillet, spoon out most of the fat. Add some chopped shallot, fresh thyme, white or red wine and cook down to a pan sauce to spoon over the chicken.