Roasting a chicken is a staple dinner choice. Claire Tansey shares just how easy this savoury meal can be with this simple recipe.
Weeknight roast chicken
- 1.3 – 1.6kg chicken (3 – 3 1/2 lbs)
- olive oil
- kosher salt
Preheat oven to 350F.
Place chicken on a large baking sheet or shallow casserole (no rack).
Brush all over with olive oil then sprinkle generously with salt.
Season with fresh pepper.
Roast 1 hour to 1 hour and 15 min. Let rest 15 min.
Flavour variations: Chicken goes with everything! Stuff the cavity with a cut lemon or a bunch of fresh thyme, tarragon or sage. Or sprinkle skin with smoked paprika or even curry powder.
How you know it is ready: Experience. Roast a chicken a week for 2 months. Then you’ll know forever.
Courtesy Claire Tansey