This is the best way to cook a whole chicken. It roasts up super juicy with crisp, golden skin. This chicken is simply seasoned, but packs in so much flavor. —James Schend, Taste of Home Food Editor,
- 1 broiler/fryer chicken (4 to 5 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground pepper
- 2 teaspoons olive oil
- Optional: Minced fresh thyme or rosemary
image/svg+xml Text Ingredients View Recipe,
Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight.
Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.
Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.
Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.
5 ounces cooked chicken: 405 calories, 24g fat (6g saturated fat), 139mg cholesterol, 760mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 44g protein.