Simply Roasted Chicken

Use this recipe as the master recipe for other fantastic dinners.

1 4-5lb whole chicken
1 tsp olive oil
Kosher salt
Freshly ground pepper

Heat oven to 400F. Pat the chicken dry inside and out with paper towels (if there is a giblets package in the bird, remove it).

Rub olive oil over the skin of the legs, wings, and breast. Sprinkle generously with salt and pepper. Place the chicken in a roasting pan (with or without a rack) or another large heat-proof baking dish an put it in the oven.

Let cook undisturbed for 30 minutes; check the chicken to make sure the breast isn't browning too fast; if it is, cover it loosely with aluminum foil. Continue cooking for another 30 minutes or until an instant read thermometer registers 170F when inserted I to the thickest part of the thigh ( don't let the thermometer touch bone or you'll get an inaccurate reading).

Let it rest for 10 minutes before carving (when you do carve, save all the juice for your stock).