Roasting a whole chicken is simple and so rewarding! Here’s a basic, easy way to do it

 Roasting a whole chicken is simple and so rewarding! Here’s a basic, easy way to do it:

---

Ingredients:

• 1 whole chicken (about 3–4 pounds)

• 2–3 tablespoons olive oil or melted butter

• Salt and pepper

• Optional: garlic, lemon, fresh herbs (like rosemary, thyme, parsley)

---

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Prepare the chicken:
   Remove the giblets if they’re inside. Pat the chicken dry with paper towels (this helps it roast crispy!).

3. Season the chicken:
   Rub olive oil or melted butter all over the chicken. Sprinkle generously with salt and pepper, inside and out.
   For extra flavor, you can stuff the cavity with a halved lemon, a few garlic cloves, and some fresh herbs.

4. Truss the legs (optional):
   Tie the legs together with kitchen twine to help the chicken cook evenly.

5. Roast:
   Place the chicken breast-side up in a roasting pan or oven-safe skillet. Roast for about 1 hour to 1 hour 15 minutes, or until:

   • The juices run clear when you cut between the leg and thigh, and

   • An instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh.

6. Rest before carving:
   Remove the chicken from the oven and let it rest for about 10–15 minutes. This keeps it juicy!

7. Carve and enjoy!
   Slice up the chicken and serve it with your favorite sides.