Roast Chicken

  • 1 whole chicken
  • coarse sea salt
  • ground black pepper

Set chicken out 45 minutes to an hour ahead of roasting to allow it to come to room temperature. Thoroughly dry the chicken inside and out with paper towels. Sprinkle salt inside the chicken cavity.

Truss the chicken.

Coat the outside of the chicken with lots of salt and pepper.

Place the chicken breast-side-up on a rack in a roasting pan.

Bake at 450°F for 45-60 minutes, or until the internal temperature reaches 165°F.

Let the chicken rest for 10-15 minutes before carving.