Salt & Pepper Roasted Chicken Dinner Recipe
A classic and foolproof dinner recipe, this salt & pepper roasted chicken is as simple as it is delicious. With just a handful of ingredients, including salt, pepper, and optional herbs, it delivers a golden, crisp-skinned chicken perfect for any occasion.
Equipment
- Roasting pan, rimmed baking sheet, or oven-safe skillet
- Paper towels
Ingredients
- 1 whole chicken 3½ to 4 pounds, patted dry with paper towels
- 2½ teaspoons kosher salt
- 1 to 2 teaspoons freshly ground black pepper to taste
Optional Herb Version:
- Small bunch mixed fresh herbs e.g., rosemary, thyme, sage
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels. Season the chicken inside and out with kosher salt and freshly ground black pepper. If using herbs, stuff the cavity of the chicken with the herb mixture. Allow the chicken to marinate uncovered in the refrigerator for at least 1 hour, or overnight for better flavor.
- Preheat the Oven: Preheat your oven to 450°F.
- Set Up for Roasting: Place the chicken, breast-side up, in a roasting pan, rimmed baking sheet, or oven-safe skillet. Ensure the chicken is stable and positioned evenly for even cooking.
- Roast the Chicken: Roast the chicken for 50 minutes, then baste it with the juices collected in the pan. Continue roasting for another 5 to 10 minutes, or until the juices run clear when the thigh flesh is pierced with a knife. Ensure the internal temperature reaches at least 165°F.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a juicier and more flavorful chicken.
Notes
- For crispier skin, ensure the chicken is thoroughly patted dry before seasoning.
- For a more robust flavor, marinate the chicken overnight with the optional herbs.
- Serve with roasted vegetables, potatoes, or a fresh salad for a complete meal.
Tried this recipe?Let us know how it was!