Roast Chicken

Ingredients

5-6 lb chicken
2 Tbsp olive oil or melted butter
1 Tbsp sea salt or kosher salt
1 tsp fresh ground black pepper
1 Tbsp other seasonings – (optional, you really only need salt and pepper but you can also add whatever you have on hand or whatever you like including thyme, rosemary, garlic powder, onion powder, etc. Herbs de Provence is also an awesome choice).  

Instructions

1- Take chicken out of fridge and put on counter for 1-2 hours before putting in oven. Bringing meat to room temperature allows the chicken to cook more evenly.

2- Preheat oven to 425 degrees F for a normal oven or 400 degrees F for convection
3 – Remove giblets from inside the chicken’s cavity. Pat thoroughly dry with paper towels and place breast side up on a rack over a shallow roasting pan.
4 – Brush the chicken all over with oil or melted butter. Then add salt, pepper and whatever other seasonings you like. Rub all over including some on the inside cavity and under the skin.
5- Tie the legs together with kitchen twine and tuck the wings underneath the chicken. This allows it to cook more evenly. 
6 – Place the chicken into the preheated oven and cook uncovered for approximately 1 ½ hrs for a 5-6 lb chicken.
7 – The chicken is done when the thickest part of the thigh registers 165 degrees F.
8 – Once removed from oven, cover loosely with foil and allow to rest for 15 minutes.

Serving suggestions:
Eat with mashed potatoes or roasted potatoes, roasted carrots or salad. While chicken is resting, you could make a simple gravy to go with it.