A quick, simple, and delicious dinner.
- 1 3½ -to-4½-pound SLAP Farms pasture raised whole chicken
- 3 Tablespoons extra virgin olive oil
- Freshly ground black pepper
Place a cast iron skillet on low rack in the oven and heat the oven to 500 °F. Coat the chicken with the olive oil and season with salt and pepper. Be sure to sprinkle some salt and pepper inside the cavity to thoroughly season the chicken.
When the oven and skillet are hot, carefully place the chicken on the skillet, breast side up, and roast for 15 minutes. After 15 minutes, reduce the oven temperature to 350 °F. Continue to roast until an instant read thermometer reads 160 °F when inserted into the thickest part of the breast, about 30 to 50 minutes depending on the size of the chicken.
Using a pair of kitchen tongs carefully lift the chicken and allow any accumulated juices in the cavity to drain into the pan. Transfer the chicken to a cutting board and allow to rest for 5 minutes before carving.