Roast Chicken

Roast Chicken
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  • 2 tsp. granulated sugar
  • Freshly ground black pepper
  • 1-½ Tbs. olive oil
  • 2 Tbs. kosher salt
  • 3-½ to 4-lb. whole chicken

Sprinkle the chicken inside and out with the salt; set it on a wire rack and set the rack over a plate. Refrigerate uncovered for at least 2 hours (4 hours is better) or up to two days.

View full recipe at Fine Cooking


Variations on Roast Chicken

  • Roast Chicken
    • 1 3-inch piece of fresh ginger
    • 1 lemon
    • Olive oil
    • Freshly ground black pepper
    • 1 3-to-4 pound whole chicken
    • Salt, preferably Hawaiian
  • Roast Chicken
    • 1 young chicken (preferably less than 2½ pounds, but no more than 3½ pounds)
    • Salt
    • Whole black pepper in a pepper mill
    • 2 T unsalted butter

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