Lunch: Marian's Easy Roast Chicken Recipe | Myrecipes

Recipe by Marian Cooper Cairns A good roasted chicken is like a little black dress--always appropriate and very versatile.

Ingredients

4 teaspoons kosher salt
2 teaspoons freshly ground pepper
2 (4- to 5-lb.) whole chickens
1 tablespoon olive oil

Instructions

Preheat oven to 375 °. Stir together salt and pepper.
If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry. Sprinkle 1/2 tsp. salt mixture inside cavity of each chicken. Rub 1 1/2 tsp. olive oil into skin of each chicken. Sprinkle with remaining salt mixture; rub into skin. Place chickens, breast sides up, facing in opposite directions (for even browning), on a lightly greased wire rack in a lightly greased 17- x 12-inch jelly-roll pan.
Bake at 375 ° for 1 1/2 hours or until a meat thermometer inserted in thigh registers 180 °. Let stand 10 minutes before slicing.

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