- (1) Whole Chicken
- Kosher Salt
- Preheat the oven to 450 degrees F.
- Optional: slice one or two onions, carrots and/or potatoes and place them in the bottom of the a 9x13 glass pan, or another baking dish that will fit your chicken. Pros say that this interferes with the crisping of the skin, but in our house, the amazing roasted vegetables are worth the risk
- Use paper towels to pat your chicken dry.
- Place it in your baking pan (atop the optional vegetables).
- Liberally sprinkle the chicken with salt, inside and out. You should be able to see the flakes of salt evenly coating the skin. You might use close to a tablespoon total!
- Bake at 450F until the thick part of the thigh registers 165F on an instant read thermometer, 40-60 minutes. (I use one I can put in the chicken before it goes into the oven. It has an alarm that I set to 163F so I'm ready to take the bird out when it's ready for me! That said, this recipe--and Old Road Farm Chickens--are pretty forgiving. I've had good results even accidentally cooking the bird to 185F.)
- Remove the cooked chicken from the oven.
- If you are a crispy skin lover, I fault you none for stealing some now. Otherwise, let the bird rest about 10 minutes before carving and serving. (Here's a good video on how to carve a roast chicken. Minute 1:28 shows you where to find the cook's treat!)
Serve and enjoy!!
After dinner, pick any remaining meat from the bones and save it for another meal. Then either pop the bones into a stock pot and start yourself some chicken broth, or do what I usually do and stick them in the freezer for making broth another time.