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One of the best things about cooking is sharing it with friends and family, but one of the best things about hosting is that you get to make delicious, unique meals. One staple that you can try this year for Thanksgiving or Christmas is roasted chicken. This simple bird receives tons of flavor from herbs, salt, pepper, and garlic. The beauty of this dish is its versatility so you can add anything you like in there—coarsely chopped thyme leaves for an Italian flair; fresh
Ingredients
1 whole chicken
olive oil
salt, and freshly ground black pepper.
Preparations
1. Preheat oven to 350 degrees F. Rinse and pat dry your whole chicken with paper towels. Place it on a baking sheet breast side up and rub the skin with olive oil. Sprinkle generously with salt and pepper before letting stand for 20-25 minutes while the oven heats up (to help season the bird).
2. Roast the chicken until the juices run clear, a thermometer inserted in the thickest part of the thigh reads 180 degrees F, and an instant-read meat thermometer inserted into the thigh reads 170 degrees F (about 25 minutes). If a thermometer is not available, puncture several holes in the thickest part of a thigh with a knife and allow juices to run clear before removing them from the oven.
3. Allow chicken to rest for 10 minutes before carving and serving.
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