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Whole Roast Chicken

a whole roasted chicken on a serving platter with a carving knife served with romesco sauce
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 1 (3½-to 5-pound) whole chicken
  • 2 tablespoons kosher salt

For serving (optional)

  • Basil Pesto
  • Buttermilk Ranch Dressing
  • Chimichurri
  • Romesco Sauce

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. Pat the chicken completely dry inside and out. Set the chicken, breast side up, in a large ovenproof skillet or roasting dish. If desired, tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  3. Season the chicken all over, inside and out, with the salt.
  4. Roast the chicken for 15 minutes per pound. Begin checking for doneness when 20 minutes remain (see Note).
  5. Allow the chicken to rest for 15 minutes. Carve and serve with your desired sauces alongside.

Notes

As a good rule of thumb, chickens roast at 375°F for 15 minutes per pound. If your bird is bigger or smaller than what a recipe calls for, you can just do the math! A chicken is always done cooking when the internal temperature taken at the thickest part of the thigh reaches 165°F on an instant-read thermometer, and the juices run clear.