Remove the chicken from its wrap and wash inside and out in cool water. Patting the skin dry with a paper towel will help insure a crispy skin later. Pour some olive oil on top and rub it all over the bird. Sprinkle kosher salt and freshly-ground black pepper all over, both inside and out, and place in a roasting pan. Ideally, use a roasting pan with a rack, but if you don't have one you can use anything to keep it up off the bottom of the roasting pan. The idea is to create an inch or so of space underneath the bird for the grease and juices to gather, so you can use a small grate or rack, baking dish, or even some balled up aluminum foil.

Place it in a preheated oven, set at 350 or 400. How long does it take to roast a chicken? It depends on the weight of the bird (20 minutes a pound is about average), but this is where a meat thermometer comes in handy. You can use an instant read, which means you stick it in the thigh of the bird after about an hour and wait to see what the reading is. You want it to reach an internal temperature of 165. You can also use a regular meat thermometer, which you stick in the fleshiest part of the bird before you put it in the oven and leave it until done. Once again, you want at least 165 degrees internal temperature.


There was a time when health advocates said you should cook to 180, but since then many experts have modified that recommendation as that high a temperature can result in a dry breast meat. Another way to tell the chicken is done is to wiggle one of the legs; when it moves easily in the joint, it's done. Another test is when the juices run clear when you pierce the leg, but as that can drain the juices too soon it may not be the best test of doneness. The safest and most foolproof method is the meat thermometer. But about how long to roast a whole chicken? Between an hour and a hour and a half, generally.

That's all there is to it. Salt, pepper, and cook until done. You don't even need the olive oil, though it does add a nice flavor to the skin. If you're pressed for time, this will turn out a delicious roast chicken with minimal fuss. Set it aside when done and don't cut for 15 minutes or so to let the meat rest first. That helps ensure a moist and delicious bird. Some cooks cover with aluminum foil during this “rest” period, which they think makes for a moister breast, while some cooks feel this makes the skin less crispy. You can make a gravy out of the drippings or simply serve the drippings in a separate container. Place in the freezer while the bird is resting so the fat will collect on the top and skim off.