Something about the words “roast chicken” bring to mind table fare of a bygone age. Mother in pearls. Kids playing stickball. Fedoras and credenzas and communist fear along with rampant sexism and racism… you know. The past! (What- you expected rose colors glasses out of an anthropologist with a minor in history? Pashaw.)
This is a delicious and succulent chicken that takes less effort than any chicken breast dish I make and costs half as much… and tastes twice as good! Why aren’t we making this, as a people, weekly!? I’ll tell you why. Bones. I used to be like that too: squeamish of skin and bones and animal-ish stuff. But it’s time we got over our squeamishness and grabbed life by the pope’s nose!*
And there are an absolute multitude of roast chicken recipes out there; with herbs and spices and lemons wedged into the cavity… and that sure does sound like me, right? But nope. Not this time. A roasted chicken doesn’t need any of it. While chicken breast can be bland with just some salt and pepper, a roasted chicken is brought to perfection with just those two seasoning. It’s so damn easy too. Get it set up in the pan and then don’t touch it again. It’s a great I’ll-be-quasi-napping-on-the-couch-while-actively-cooking-dinner dinner.
2-3 lb whole chicken, thawed
Coarse sea salt
Rinse of your chicken, inside and out. If this is your first time doing this be forewarned that the neck and gizzards are in the cavity. You don’t want to drop the neck down the garbage disposal and then have to fish it out with your hands like I always seem to find myself doing. I generally discard the neck and gizzards. I know some people make gravy by boiling all of those, but a far superior gravy can be made from pan drippings, so don’t bother. Once your chicken is rinsed, make sure it is very dry, inside and out, by drying with paper towels. The less liquid, the less steam, the crispier your skin will be. The chicken’s skin. You know what I mean.
Once the chicken is dry, place breast side up in the center of a metal baking dish with sides. Sprinkle the entire bird with the salt and pepper, inside and out and be generous. Bake at 475 degrees for 45 minutes to one hour, depending on size of your chicken or until temperature reached 165 degrees.(I never measure this myself. I just tilt the chicken and check for clear fluids to run out.)
Why such a high heat? You’re looking for a dry cooking method here- no steaming, so it’s high heat and no basting or opening the oven a bunch of times!
Let rest for 15 minutes and enjoy!
*part of the chicken. By the butt.
(I have more to talk about. A riot of words and feelings and loss… but the day for that is not this day.)