Roasted Chicken

1 4 to 5 lbs whole chicken

1-2 tbsp extra virgin olive oil    

1 tsp Italian seasoning

1 tsp each salt and pepper


Preheat oven to 425 degrees.  

Pat the chicken dry and place it breast side up in an oven safe pan.  I use cast iron. Bring the chicken to room temperature.

Place the baking rack in the bottom third of the oven.  

Rub the chicken with the extra virgin olive oil.  Sprinkle Italian seasoning salt and pepper on to the chicken and gently pat it into the chicken.

Roast the chicken for 70- 90 or until the juices run clear and a thermometer reads 165 degrees in the thickest part of the thigh.

Let the chicken rest for 10 minutes before slicing.  


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