Lunch: The World's Most Perfect Roast Chicken

Recipe by Joanna Saltz This is the winner winner of all chicken dinners.

Ingredients

1 whole chicken, roughly 6-8 pounds
Kosher salt and pepper, to taste

Instructions

Preheat the oven to 425 degrees F.
Remove the chicken from the packaging, and take out any giblets from the inside. Give the whole bird a quick rinse under cold water.
Turn the bird breast-side down and, using a sharp knife or kitchen shears, cut along both sides of the spine, fully removing it from the bird. (You should be able to cut right through the ribs.) Flip the bird (HAHAHA! Sorry, had to.) back over and place breast-side up on a roasting pan. Pat dry with a clean paper towel. Give the chicken a heavy coating of salt and pepper.
Place the chicken in the oven and roast for 20 minutes. Then turn the heat down to 350 degrees F, and roast for another 40 minutes. Remove from the oven, and allow to rest for 5 minutes before serving.

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