ROAST CHICKEN

This recipe is almost too simple to be believable, but it is very tasty and turns out very moist, juicy meat every time. Trussing a whole chicken is moderately difficult for a first-timer but there are multiple online tutorials to help you learn. I think this link provides an interesting tutorial on why trussing a chicken is an important step in achieving moist breast meat.

serves 4-6

One 3-4 pound whole chicken
Kosher salt and freshly ground black pepper

Rinse the chicken, then dry it very well with paper towels, inside and out. 

Salt and pepper the cavity, then truss the bird. Salt the chicken (about 1 tablespoon). Season to taste with pepper. Let the seasoned chicken sit in the fridge before roasting it, up to four hours.

Preheat the oven to 450°F. Place the chicken in an oven-safe skillet or roasting pan and, when the oven is up to temperature, put the chicken in the oven. Roast it until it's done (how to check chicken for doneness), about 60-90 minutes (depending on size of bird; use a thermometer to check temp!). Remove to a cutting board and tent loosely with foil; rest for 15 minutes, then carve and serve. 

You can use the 15 minute resting time to prepare a gravy with the drippings. I like to cook the chicken in a large cast iron skillet and then prepare the gravy on my stovetop in the same pan I cooked the chicken in, using a wooden spoon to scrape up any bits that are stuck to the pan. Just remember to use caution if doing a gravy this way--your pan will be screaming hot, so don't touch it!