A Simple Salt-Rubbed Roast Chicken

There isn’t a home-cooked meal much simpler to make than a roast chicken dinner. Roasting a chicken only takes a few minutes of prep time, and then it’s left alone to cook away in the oven. This simple salt-rubbed roast chicken is juicy and flavorful with a crispy golden skin, and is sure to become a family favorite!

What you’ll need

Ingredients

• Whole chicken
• ¼ c Salt  (see tips)
• 1 tsp course ground pepper
• ½ tsp Garlic powder
• Olive oil
• 1/2 onion
• Fresh herbs of your choice

Supplies

• Knife and cutting board
• Measuring spoons
• ¼ c measuring cup
• Small bowl
• Paper towels
• Roasting pan or bakeware of your choosing
• Meat thermometer

How to roast a chicken

Preheat your oven to 375°

Begin with a thawed whole chicken. Use a paper towel to pat the chicken dry; this removes excess moisture from the skin, allowing it to crisp and brown nicely. Once the chicken is dry, place it in a greased pan, breast side up, and set it aside.

Now, combine your rub ingredients in a small bowl: ¼ cup of salt, 1 teaspoon of pepper, and ½ teaspoon of garlic. Depending on the size of your chicken, you may need to increase the measurements to be sure you have enough to generously cover the entire chicken. Feel free to adjust the seasonings to your taste by adding more or less pepper and garlic, or adding any other seasonings you’d like. Just don’t cut back on the salt!

This may seem like a lot of salt, but trust me, the result will be a crispy golden skin with excellent flavor! It won’t taste overly salty. If cooking with salt concerns you, I recommend reading this post on salt from The Prairie Homestead. She also includes a link to an interesting podcast interview with Darryl Bosshardt of Redmond’s Real Salt.

Next, drizzle olive oil over the chicken, rubbing it on all sides. This will help the seasoning to stick and will also help crisp the skin. Generously sprinkle the salt mixture onto the chicken, patting and rubbing it on all sides to thoroughly coat the entire bird.

This next step is optional, but I believe it really adds to the flavor and moisture of the roast chicken. Cut an onion in half and stuff it into the cavity of the chicken along with a few sprigs of fresh herbs. I like to use  rosemary, oregano and thyme.

Place your chicken in the oven and roast it uncovered for 1½ to 2 hours, or 15 to 20 minutes per pound. (see tips) To test doneness, the internal temperature should be 165°F. The juices should run clear when you prick the meat, and the legs should move easily when you wiggle them.

Congratulations! You have successfully roasted a chicken. Now, serve it to your family and enjoy your meal together!

Tips

• Chicken can be roasted at temperatures between 350° – 425°. Cooking at a lower temperature produces a slower-cooked chicken that is tender and falls apart easily, but with a softer skin. Higher temperatures cook the chicken more quickly and produce a very crispy skin. Just be careful not to overcook the chicken at higher temps. Personally, for a larger bird in my oven, I find temperatures from 375° – 400° work best.
• For a healthier salt option, I recommend using Redmond Real Salt, Himalayan Pink Salt, or sea salt.

What to serve with a roast chicken

There are so many delicious sides that pair well with roast chicken. Roasted vegetables slipped in with the chicken while it’s cooking, a fresh green salad, mashed potatoes and gravy, slow cooked green beans with bacon, wild rice pilaf, the options are endless! For something a bit different, try my recipe for fried apples with bacon and onions!

What to do with leftover roast chicken

Using up leftovers is a simple way to turn one meal into a few. With a plump roast chicken, there’s usually a good bit left over. Shred it and make chicken tacos, or add BBQ sauce for BBQ chicken sandwiches. You can also add diced onion, boiled eggs, and mayo for an easy chicken salad. If you do, be sure to use my simple homemade mayonnaise recipe!

Don’t toss the bones! Drop them into your crockpot with some onions, herbs, salt, and a splash of apple cider vinegar. Cover with water, then slow-cook overnight for a rich bone broth.

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