perfect whole roasted chicken

Serves 2 (with leftovers)

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

• 1 whole chicken (4 to 6 pounds)
• 3 tablespoons cooking fat, melted
• 1 teaspoon salt
• 1 teaspoon black pepper

Preheat the oven to 425°F.

If necessary, remove the giblets from inside the chicken and discard. Rinse the chicken inside and out under cool running water and place breast-side up in a roasting pan. Rub the cooking fat evenly over the skin of the chicken and season with the salt and pepper. (If you’d like to add fresh herbs, garlic, etc., run your fingers under the skin to loosen, then place the seasonings between the skin and the meat.)

Roast the chicken uncovered for 1 hour and 30 minutes. Check the temperature by placing a meat thermometer in the thickest part of the chicken (without touching bone); it should read 160°F.

Let the chicken rest for 5 minutes before serving.

✪Pro Tip Be sure to save the carcass to make a batch of our Chicken Bone Broth.