Simpler Roast Chicken

4 95 405
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 20 min 6
Simpler Roast Chicken
Health Rating


1 medium/large bird Whole Chicken
2 tsp Black pepper
2 tsp Sea salt, fine
2 tsp Sea salt (optional)


Dry chicken a lot a lot a lot. With loads of paper towels or whatever you use. Inside the bird, too.

Season with fine sea salt and 1 tsp fresh ground pepper.

Truss the bird, if you know how. You can google this. It takes not time, but if you don’t have twine then don’t bother.

Season with a chunkier salt and remaining pepper.

Place in a cast iron or roasting pan.

Heat oven to 450°F. Place bird in oven when oven gets to temperature.

Don’t add oil or butter. Don’t add vegetables. Don’t baste. This will all create steam. Cooke for 80 minutes until internal temperature is 165°F at deepest part of bird.

Let rest at least 15 minutes. Remove from pan and use the juices to make a wicked, delicious, flourless gravy or jus. Or just let this rest and use as leftover throughout the week.

This recipe creates the PERFECT crispy skin and the most moist chicken.

Nutrition Facts

Per Portion

Calories 405
Calories from fat 260
Calories from saturated fat 74
Total Fat 28.9 g
Saturated Fat 8.3 g
Trans Fat 0
Polyunsaturated Fat 6.2 g
Monounsaturated Fat 12.0 g
Cholesterol 144 mg
Sodium 1502 mg
Potassium 372 mg
Total Carbohydrate 0.5 g
Dietary Fiber 0.2 g
Sugars 0.0 g
Protein 36 g

Dietary servings

Per Portion

Meat 2.1

Energy sources

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