Ingredients
1 onion, sliced
1 3 1/2- to 4-pound chicken, giblets removed
1 tablespoon olive or vegetable oil
Kosher salt and black pepper
Directions
Heat oven to 450° F. Place the onion in a large roasting roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.
Roast, tossing the potatoes once, until the thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving.
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