We’ve said it before and we’ll say it again: sometimes, less really is more. Our friend over at Gracefully Primal has been raving about this recipe so we knew we had to try it out. You’d be shocked by the amazing flavor you can get with just a little salt, pepper, and olive oil, and no matter how many times we use this simple combination, we still get compliments on how good our food tastes!
Here, we decided to put this trio to the test and use it as the only seasoning for a whole chicken; people think you need to use a complicated rub or marinade or brine to get flavorful, tender meat, but it’s simply not truetry it out and you’ll see – this might be the best tasting chicken you’ve ever had!
4-Ingredient Roast Chicken
- 1, 4-5 pound whole chicken
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sea salt, or to taste
- 2 tablespoons freshly ground pepper, or to taste
- cooking twine, as needed
- Preheat oven to 450º F.
- Remove chicken from refrigerator and let it come up to room temperature.
- Make sure the cavity is empty and rinse under cool running water. Pat dry with paper towels.
- In a small bowl, combine oil, salt and pepper and whisk together to combine.
- Rub seasoned oil mixture all over the outside of chicken and inside the cavity, then tightly truss chicken to seal the cavity and prevent it from drying out while cooking.
- Place chicken breast side up in a large roasting dish and drizzle any remaining olive oil over the top.
- Roast for 50-60 minutes, or until thickest part of bird (usually the thigh) registers 165º F.
- Remove from oven and let rest 10 minutes before carving.
Note: save the bones for making stock later.
Recipe adapted from Gracefully Primal