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from "Real Simple® magazine"

Glass baking dishes are incredibly versatile, but do not substitute one for the metal roasting pan in this recipe. It could shatter when you add the cold liquid to the hot pan.

Hands-on time: 10 minutes
Total time: 1 hour, 25 minutes

Makes 4 servings

1 3 1/2-to 4-pound chicken
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

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Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or metal roasting pan. Rinse the chicken inside and out and pat it dry with paper towels. Place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Season with 1/2 teaspoon of the salt and the pepper. Toss the remaining salt into the cavity. Roast for 20 minutes. Add 1 cup of water to the pan and roast until the juices run clear and the thigh registers 180° F on a meat thermometer, about 40 minutes more. Use a spatula to loosen the bottom of the chicken from the pan. With a wad of paper towels in each hand, transfer it to a cutting board. Let it rest for about 15 minutes before carving. (If making a pan sauce, reserve the drippings.)

CALORIES 663 (68% from fat); FAT 50g (sat 13g); PROTEIN 50g; CHOLESTEROL 214mg; SODIUM 489mg; FIBER 0g; CARBOHYDRATE 0g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Whole Chicken, Fresh, Raised Without Antibiotics - $2.49/lb
You May Already Have
  O-Live & Co. Extra-Virgin Premium Olive Oil - $13.99/ea
 25fl oz
  Morton Coarse Kosher Salt - $2.99/ea
  Gefen Ground Black Pepper - $2.79/ea
Estimated Total:  
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* Timeslot discounts may vary from week to week.

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