![Best-Ever Roast Chicken](https://cdn.statically.io/img/www.foodandwine.com/thmb/JuuKmqigN7ZJ5ZTOkhOjdkxwVdE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/best-ever-roast-chicken-XL-RECIPE0317_0_0-d644d76555024aac93cbbcad62c1e17c.jpg)
Ingredients
-
One 3 1/2- to 4-pound whole chicken, rinsed and patted dry
-
2 1/2 teaspoons kosher salt
Directions
-
Season the chicken inside and out with the salt, then tie the legs together with kitchen string, if desired. Refrigerate uncovered for at least 5 hours or overnight. Let the chicken come to room temperature before roasting.
-
Preheat the oven to 500°. Put the chicken in a small roasting pan or large skillet. Roast for 50 minutes to 1 hour, until an instant-read thermometer inserted in the inner thigh registers 162°. Transfer to a carving board and let rest for 10 minutes. Carve the chicken and serve.