An easy roast chicken makes dinner quick and effortless. It takes just a few minutes, then toss in the oven and forget about it until the timer goes off. For a crisper skin, salt and air dry the skin for a couple hours or up to overnight beforehand. For more information, please visit the write-up.
Preheat oven to 425°F. Pat dry the chicken. For the crispiest skin- see step 2 or for quickest preparation proceed to step 3.
Roast for about 1 hour 20 minutes to 1 hour 35 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer.
Remove from oven and allow to rest for about 10 minutes. Carve and serve.