Simple Salt-Rubbed Roast Chicken

This simple salt-rubbed roast chicken is juicy and flavorful with a crispy golden skin and is sure to become a family favorite!

Preheat your oven to 375℉ (see notes)
Begin with a thawed whole chicken. Use a paper towel to pat the chicken dry, place it in a greased pan breast side up, and set it aside.
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!
Drizzle olive oil over the chicken, rubbing it on all sides. Generously sprinkle the salt mixture onto the chicken, patting and rubbing it on all sides to thoroughly coat the entire bird.
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.
This is optional, but I believe it adds to the flavor and moisture of the roast chicken.
Place your chicken in the oven and roast it uncovered for 1½ to 2 hours, or 15 to 20 minutes per pound. (see notes)

For a healthier salt option, I recommend using Redmond Real Salt, Himalayan Pink Salt, or sea salt.
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, I find temperatures from 375° – 400° work best.
When done, 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.