This is a recipe for a whole roast chicken that I found on Epicurious that I revised to make even easier. It seems too easy to even be good but this was sincerely the best roast chicken I have ever had.
1 free range/farm raised 4-5 lb chicken
Preheat oven to 450. Wash chicken and thoroughly dry the chicken inside the cavity and out with paper towels. Place the chicken in a roasting pan and generously sprinkle the entire chicken with sea salt (inside the cavity as well). The recipe on epicurious said to “rain” the salt down on the chicken, maybe that’s the secret…. I did not tress it, add any butter, thyme, or even pepper, just the salt, and after about an hour in the oven, the chicken was crispy golden brown on the outside and incredibly tender, juicy, flavorful and delicious on the inside! The best parts of the chicken is what we could pick right off the bones – my two year old ate most of his dinner before we even got the chicken to the table…
I served the chicken with mashed cauliflower that I seasoned with garlic powder and black pepper as well as a fresh arugula and spring mix salad with diced apples, olive oil, and lemon juice.