30-Minute Roast Chicken – a delicious recipe with chicken, extra-virgin olive oil, kosher salt, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Set the oven to 450u00b0 F. Immediately add a rimmed sheet pan. Once the oven comes up to temperature, set a 15-minute timer.
2
In the meantime, spatchcock and season the chicken. Lay it breast side down on a cutting board. Use a pair of scissors or poultry shears to snip along one side of the spine, then the other, to remove it. (You can save this in the freezer for stock down the road.) Flip the chicken over and press down on the breastbone until you hear a soft crack. Pat the chicken dry with paper towels. Rub with olive oil, then season with salt and pepper.
3
When the timer goes off, carefully remove the sheet pan from the oven. Quickly add the chicken, then get it back in the oven.
4
Roast for about 30 minutes-until a meat thermometer inserted into the joint between the thigh and body reaches 165u00b0F, or until a knife inserted in the same place produces clear (not pink) juices.
5
Let rest for about 10 minutes, then carve. Serve on the sheet pan with bread and salad alongside.
798
kcal
Calories
24
g
Fat
141
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 pounds chicken, 1 1/2 tablespoons extra-virgin olive oil, 2 teaspoons kosher salt, Freshly ground black pepper.
Yes, 30-Minute Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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