Ingredients

The following ingredients have 3 Servings
  • 1 2-3 lb roasting chicken
  • 1-2 tsp kosher salt
  • 1-2 tsp ground black pepper
  • 1-2 tsp dried thyme
  • Optional: 2-3 sweet potatoes (diced into 1-inch cubes)

Instruction

  • Preheat your oven to 425 degrees.
  • Remove the giblets from the inside of the chicken. They are not needed for this recipe so you can either save or discard them.
  • Rinse the chicken, inside and out, and pat dry.
  • Place chicken, breast-side down, on either an oven-safe fry pan or a rack in a roasting pan.
  • Season the chicken liberally with the salt, pepper and dried thyme.
  • If you want (and I totally recommend!), dice up some sweet potatoes and toss the cubes into the pan around the chicken while it roasts.
  • Insert a meat thermometer into the deepest part of the thigh and set to 165 degrees.
  • Place the chicken in the oven and cook until the internal temperature reaches 165 degrees, approximately 45-60 minutes. (If you don't have a meat thermometer, you will know the chicken is done when the juices run clear between the leg and thigh when pierced with a fork.) Once done, carefully remove from the oven and allow to rest 5 minutes before slicing and serving.