Sometimes we just need a wholesome, simple, easy dinner. Roasting a whole chicken not only meets those requirements but usually provides some leftovers for another night’s dinner or chicken salad for lunch.
- 1 2- to 3-pound roasting chicken
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced thyme and/or rosemary
- Dijon mustard
- Preheat oven to 450 °F.
- Rinse the chicken. Dry off the chicken well with paper towels. Salt and pepper the cavity of the chicken. For best results, truss the chicken (if you don’t know how, hop on YouTube for a quick demo). Trussing helps with even cooking and gives you a moist chicken.
- Salt and pepper the exterior of the chicken.
- Put chicken in roasting pan and place in preheated oven. I don’t mess with the chicken, just let it cook.
- Roast about 50 to 60 minutes, or until internal temp of chicken is 165°F. Remove it from the oven and add the thyme and/or rosemary to the roasting pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes.
- Remove trussing twine, slice chicken, and serve.
- Dijon mustard is a great dipping sauce for roasted chicken.
Salad and roasted potatoes make this a balanced, simple, and delicious meal.
The roasted potatoes can be done at the same time. Dice up any type of potato, drizzle with olive oil and a touch of salt and pepper, place in a pan (I like to use parchment paper to prevent sticking and help with easy clean up), and cook until desired doneness.