ROAST CHICKEN

Ingredients

• 4.5 lb Whole Chicken (organic, 4‑5 lb, giblets removed)
• 1 Tbsp Olive Oil (extra‑virgin, for coating skin)
• 2 Tbsp Kosher Salt (coarse, for seasoning)
• 1 Tbsp Black Pepper (freshly ground)
• 0.5 tsp Italian Seasoning (blend of dried basil, thyme, oregano; optional garlic)
• 1 piece Kitchen Twine (for trussing legs)

Instructions

1. Bring Chicken to Room Temperature

   Remove the chicken from the refrigerator 30–45 minutes before cooking and place it on a plate to catch any liquid that may leak out.

   Time: PT30M

2. Preheat Oven and Position Rack

   Preheat the oven to 425°F (220°C). Move the oven rack to the lower one‑third of the oven to promote even browning.

   Time: PT15M

   Temperature: 425°F

3. Prepare the Bird

   Remove the plastic wrap, discard the giblet packet, and pat the chicken completely dry with paper towels.

   Time: PT5M

4. Truss the Legs

   Lay kitchen twine under the drumsticks, make a figure‑eight by crossing the twine over the legs, pull tight, and tie a knot to keep the legs together.

   Time: PT5M

5. Oil the Skin

   Drizzle about 1 tablespoon of olive oil over the entire chicken, using your hands to spread a thin, even layer.

   Time: PT2M

6. Season Generously

   Rub the chicken all over with kosher salt, freshly ground black pepper, and ½ tsp Italian seasoning (or a blend of dried basil, thyme, and oregano).

   Time: PT5M

7. Roast the Chicken

   Place the seasoned chicken breast‑side up in the cast‑iron pan and roast for 70–90 minutes, rotating the pan halfway through for even browning.

   Time: PT1H25M

   Temperature: 425°F

8. First Baste (Mid‑Roast)

   After about 45 minutes, open the oven, spoon the pan juices over the chicken, and rotate the pan to counteract hot spots.

   Time: PT5M

9. Final Baste (10 min before finish)

   When the chicken is about 10 minutes from the target temperature, baste again for a glossy, golden finish.

   Time: PT5M

10. Check Internal Temperature

    Insert the instant‑read thermometer into the thickest part of the thigh; it should read 165°F (74°C). The breast will be slightly lower, around 155–160°F (68–71°C).

    Time: PT2M

11. Rest the Bird

    Remove the pan from the oven and let the chicken rest, uncovered, for 15 minutes before carving.

    Time: PT15M

12. Carve and Serve

    Transfer the chicken to a cutting board, remove the twine, and carve into two breasts, two legs, and two wings. Use any leftover meat for snacks or meal‑prep.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

0 g

Fat

20 g

Fiber

0 g