Classic Roast Chicken Ii

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (4 1/2-5 lb) whole chickens
• extra virgin olive oil, for coating
• kosher salt
• fresh ground black pepper
• 1/2 small yellow onion, cut into chunks
• 4 -5 fresh flat-leaf parsley sprigs
• 4 large fresh thyme sprigs

Recipe

• 1 if the giblets and neck are in the chicken cavity, remove them and discard.
• 2 remove and discard any pockets of fat from the cavity.
• 3 rinse the chicken and pat dry with paper towels.
• 4 brush or rub the chicken all over with olive oil, and season inside and out with salt and pepper.
• 5 place the onion, parsley, and thyme in the cavity.
• 6 tuck the wing tips under the back.
• 7 tie the legs together with kitchen string.
• 8 oil a v-shaped roasting rack and place it in a roasting pan just large enough to hold the chicken.
• 9 place the chicken on the rack and allow it to stand at room temperature for 30 minutes.
• 10 position an oven rack in the lower third of the oven and preheat to 500 degrees.
• 11 roast the chicken until a thermometer inserted into the thickest part of a thigh away from the bone registers 170-175 degrees, 50-60 minutes.
• 12 remove the pan from the oven.
• 13 slip the handle of a wooden spoon or a pair of tongs in the chicken cavity and carefully tip the bird, draining the liquid from the cavity into the pan.
• 14 transfer the chicken to a platter or carving board, remove the string and tent with foil.
• 15 let rest for 10-15 minutes.
• 16 discard contents of the cavity, then carve the chicken and serve.