Simple Whole Roast Chicken

If you value the presentation of a whole bird at the table, this is the recipe for you. You’ll need a pizza steel or stone to help ensure that the legs cook as fast as the breasts. For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight as described here.

SERVES 3 OR 4

INGREDIENTS:

• 1 whole chicken, 3½ to 4 pounds
• 1 tablespoon vegetable, canola, or olive oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Adjust an oven rack to the middle position and place a pizza steel or stone on it. Preheat the oven to 500°F for at least 30 minutes.
2. Place the chicken on a work surface and dry thoroughly with paper towels. Separate the skin from the breasts (see here), then rub the chicken evenly all over and under the skin with the oil. Season on all sides with salt and pepper (go light on the salt if the bird has been dry-brined). Set aside at room temperature while the oven preheats.
3. Line a heavy rimmed baking sheet with lightly crumpled aluminum foil. Place the chicken, breast side up, on a wire rack in the pan, put the baking sheet on the pizza steel or stone, and reduce the oven temperature to 350°F.
4. Roast until the coolest part of the breast registers 145°F on an instant-read thermometer and the legs register at least 160°F, about 1 hour, brushing the chicken with the pan drippings halfway through cooking if desired.
5. Remove from the oven and allow to rest, uncovered, for 15 minutes. Then carve, and serve.

SERVING OPTIONS:

• Classic Roast Chicken Dinner: Serve the whole roasted chicken on a platter surrounded by your favorite roasted vegetables such as potatoes, carrots, and Brussels sprouts. Drizzle some of the pan juices over the chicken and vegetables for added flavor.
• Chicken Sandwiches: Slice the roasted chicken and serve it in sandwiches with your choice of bread or rolls. Add some lettuce, tomato slices, and your favorite condiments for a delicious and satisfying meal.
• Chicken Salad: Shred the leftover roasted chicken and use it to make a flavorful chicken salad. Mix the chicken with mayonnaise, diced celery, red onions, and a squeeze of lemon juice. Serve the chicken salad on a bed of fresh greens or in a sandwich.
• Chicken Tacos: Shred the roasted chicken and use it as a filling for tacos. Warm up some tortillas, top the chicken with salsa, shredded cheese, and your favorite taco toppings like avocado, cilantro, and sour cream.
• Chicken Fried Rice: Chop up the leftover roasted chicken and use it to make a delicious chicken fried rice. Stir-fry the chicken with cooked rice, vegetables, and soy sauce for a quick and tasty meal.
• Chicken Noodle Soup: Use the roasted chicken carcass to make a flavorful chicken broth. Add some noodles, vegetables, and the leftover chicken meat to make a comforting and nourishing chicken noodle soup.
• Chicken Caesar Salad: Slice the roasted chicken and serve it on a bed of crisp romaine lettuce with Caesar dressing, croutons, and grated Parmesan cheese for a classic and hearty salad.
• Chicken and Rice Casserole: Combine the shredded roasted chicken with cooked rice, vegetables, and a creamy sauce. Top it with cheese and bake until bubbly and golden for a comforting casserole.

Enjoy this simple and flavorful whole roast chicken as the centerpiece of your meal. The crispy skin and juicy meat are sure to delight everyone at the table.