Ingredients
Main Ingredients
- 1 (4 to 5-pound) whole chicken, giblets removed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting the chicken evenly and achieving crispy skin.
- Prepare chicken: Pat the chicken dry with paper towels to remove any moisture, which helps the skin crisp up during roasting.
- Season chicken: Rub the chicken all over with the extra-virgin olive oil. Sprinkle the Italian seasoning evenly onto the chicken, then season generously with kosher salt and freshly ground black pepper both outside and inside the cavity.
- Roast chicken: Place the chicken breast-side up in a roasting pan or ovenproof skillet. Roast in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part of the thigh.
- Rest chicken: Remove the chicken from the oven and tent it loosely with foil. Let it rest for 10-15 minutes before carving to allow the juices to redistribute, ensuring moist and flavorful meat.
- Carve and serve: Carve the chicken into pieces and serve hot with your favorite sides.
Notes
- Removing the giblets ensures even cooking and prevents off flavors.
- Patting the chicken dry is essential for crisp skin.
- Use a meat thermometer to check doneness to avoid undercooking or drying out the chicken.
- Resting the chicken after roasting keeps it juicy.
- Feel free to stuff the cavity with aromatics like lemon, garlic, or herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
