- One 3 1/2- to 4-pound whole chicken, rinsed and patted dry
- 2 1/2 teaspoons kosher salt
How to make this recipe
Season the chicken inside and out with the salt, then tie the legs together with kitchen string, if desired. Refrigerate uncovered for at least 5 hours or overnight. Let the chicken come to room temperature before roasting.
Preheat the oven to 500°. Put the chicken in a small roasting pan or large skillet. Roast for 50 minutes to 1 hour, until an instant-read thermometer inserted in the inner thigh registers 162°. Transfer to a carving board and let rest for 10 minutes. Carve the chicken and serve.