The Easiest Salt and Pepper Roasted Chicken

I have made this recipe several times now, and it just keeps getting better and better. I used to try to put all sorts of spices on top of the chicken, stuffed inside of the chicken, stuffed in between the skin and the chicken (not that there is anything wrong with any of that), but this is a simple way to have roasted chicken even on a weeknight – golden brown, juicy and delicious. This is such a simple no-fuss meal, perfect for when you don’t feel like doing a lot of prep or standing at the stove. For those following the Autoimmune Protocol (an anti-inflamation diet), eliminate the pepper and just make it a salt roasted chicken.

Salt and Pepper Roasted Chicken
1 whole chicken, thawed
salt
pepper (omit for AIP)

1) Preheat oven to 350 degrees.
2) Rinse a thawed whole chicken under cool water and dry thoroughly with several paper towels.
3) Place toweled dried chicken in a roasting dish, fold wing tips behind the bird, and sprinkle with salt and pepper.
4) Bake in the oven for 1 hour to 1.5 hours until golden brown and thermometer in the thigh area reads 165 degrees.
5) I carve a chicken like Alton Brown carves a turkey.

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Salt and Pepper Roasted Chicken

November 12, 2010

Servings: 4

Prep: 5 min

Cook: 1 hr 15 min

Total: 1 hr 30 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 1 Whole chicken, thawed
• Salt
• Pepper

Directions

• Step 1 1) Preheat oven to 350 degrees.
• Step 2 2) Rinse a thawed whole chicken under cool water and dry thoroughly with several paper towels.
• Step 3 3) Place toweled dried chicken in a roasting dish, fold wing tips behind the bird, and sprinkle with salt and pepper (omit pepper for AIP).
• Step 4 4) Bake in the oven for 1 hour to 1.5 hours until golden brown and thermometer in the thigh area reads 165 degrees.
• Step 5 5) I carve a chicken like Alton Brown carves a turkey.