Roast Chicken

Ingredients

• 1 (3 1/2- to 4-lb.) whole chicken
• 1 tbsp. kosher salt
• 2 tsp. freshly ground black pepper

Method

1. Remove the giblets from the chicken cavity, and cut out the wishbone if desired.
2. Pat the chicken very dry, then season generously with salt and pepper inside and out.
3. For best results, refrigerate uncovered for at least 1 hour, up to overnight, to dry the skin.
4. Preheat the oven to 450°F. Tie the legs together with twine and tuck the wing tips under the body.
5. Place the chicken breast-side up in a roasting pan or ovenproof skillet.
6. Roast for 50 minutes to 1 hour, until the juices run clear and a thermometer in the thigh reads 165°F.
7. Baste with the pan juices, tent loosely with foil, and let rest 15 minutes before carving.