Hi! Welcome to our monthly recipe feature where we share some of our favorite culinary creations which you can also easily prepare in your own kitchen.

Sophisticated enough for Sunday supper, yet quick enough for Wednesday’s dinner. Learn to master Chef David’s roasted chicken and you’ll eat well for life. It’s super flavorful and pairs great with anything!

Perfect Roast Chicken calls for just 4 ingredients, chicken, extra virgin olive oil, salt, and pepper, yet is the most tender and juicy roast chicken you’ll ever eat. This is a simple must-have recipe to keep in your back pocket at all times!


  • 3.5lb whole chicken
  • 1T extra virgin olive oil
  • 2T salt
  • 1/2T fresh cracked pepper

Equipment Needs

  • Instant read thermometer
  • 12” sauté pan
  • Paper towels
  • Dinner plate


24 hours before your cook open chicken from package and discard innards. Once you’ve removed the chicken from the packaging, rinse it inside and out under a stream of cold water. Then, this is the most important step of the recipe, pat the entire chicken, inside and out very, very dry with paper towels. The dryer the chicken, the crisper the skin. Just remember that!

Now that the chicken is clean and dry we are going to put it on our dinner plate and place in the refrigerator on the bottom shelf uncovered. We do this to insure that amazing, brown, crispy skin. Three hours before cooking remove chicken from refrigerator and allow to come room temp.  Preheat oven to 350 degrees, cover chicken with oil, salt, pepper and rub all over. You’ll be amazed at how delicious this simple seasoning combo can be.

Place in sauté pan with breast meat facing up. Chicken must be cooked to 165 degrees check breast and thigh for doneness with instant read thermometer, the time differs with many variables but an hour and fifteen minutes would be a good time to check for doneness.
Pull from oven and remove from sauté pan onto a plate or carving board and let rest for ten to fifteen minutes then watch your family feast!

Pro tip: we used a sauté pan so we can make a pan sauce, you’ll just need flour. Be on the lookout for next month’s recipe!