Dry chicken with paper towel. Season with 1 tbsp of salt and pepper each.
Truss the bird by tucking the wings behind the bird's back. Grasp the bird's wings and tuck them behind the bird's back. Bring some twine over the legs, to the back. Crisscross the twine on the bird's back. Bring the twine back to the legs and tie it off at the ankles. Season with remaining salt and pepper.
Place chicken in a cast iron or roasting pan.
Heat oven to 450°F. Place bird in oven when oven gets to the desired temperature. Don't add oil or butter. Don't add vegetables. Don't baste. This will all create steam.
Cook for 80 minutes or until the internal temperature is 165°F at deepest part of bird.
Calories from fat246
Calories from saturated fat70
Total Fat27.4 g
Saturated Fat7.8 g
Polyunsaturated Fat5.9 g
Monounsaturated Fat11.3 g
Total Carbohydrate0.8 g
Dietary Fiber0.3 g
Winter Dump Meal Plan by Sara Bradford