Ingredients
1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
Coarse salt
Olive oil (optional)
Preparation
Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil for color, but this isn’t necessary for one larger than 3 1/2 pounds. Tie legs together and tuck wing tips beneath body.
Roast on a small rimmed baking sheet until an instant-read thermometer inserted in a thigh reads 165 degrees, about 12 minutes per pound. Let chicken rest 10 minutes before carving.
No thermometer? Don’t panic. Look for golden skin, legs that feel loose when wiggled, and juices that run clear when you pierce chicken between breast and leg with the tip of a knife.
