Martha Stewart roast chicken from marthastewart.com uses just salt and olive oil on a whole bird roasted at 450°F for about 1 hour. And the chicken serves 4 at approximately 480 calories per serving in about 1 hour and 30 minutes, since a 20-minute rest after roasting lets the juices redistribute before carving.
Where most roast chicken recipes stuff the cavity with herbs, lemon, and garlic, Martha strips the ingredient list down to salt and olive oil only. So the chicken flavor carries the entire dish on its own, and the high oven heat builds a crispy golden skin without any aromatics competing for attention.
Salting the chicken and refrigerating it uncovered for at least 4 hours or overnight is the technique that dries the skin before it hits the hot oven. And if you skip the overnight salt and roast it wet, the moisture on the surface steams instead of crisping, so the skin stays pale and soft no matter how high the temperature.
Source: Martha Stewart (marthastewart.com)
Martha Stewart Roast Chicken
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes1
hour480
kcalA salted chicken rests uncovered in the fridge for up to overnight before coating with olive oil, trussing, and roasting on a rack at 450°F for about 1 hour. Then the bird rests 20 minutes while the fat and juices scrape from the pan for saving.
Ingredients
1 whole chicken, about 4 pounds
1 tablespoon coarse salt
2 teaspoons extra-virgin olive oil
Directions
- Salt the chicken: Season the whole bird with 1 tablespoon coarse salt.
- Dry brine in the fridge: Then cover loosely with a towel and refrigerate for at least 4 hours or up to overnight if time allows.
- Preheat the oven: When ready to cook, heat to 450°F.
- Coat with oil: Then rub the chicken with olive oil.
- Truss the bird: Once oiled, tie the legs together and tuck the wing tips beneath the body with kitchen twine.
- Set up for roasting: Then place the chicken on a roasting rack set on a rimmed baking sheet.
- Roast the chicken: Once in the oven, roast for about 1 hour, rotating once, until cooked through.
- Rest before carving: Then remove from the pan and let rest 20 minutes.
. - Carve and save the drippings: Once rested, carve into 8 pieces with the skin intact, and scrape the fat and juices from the pan into a container for later use
FAQs
Why does the recipe use only salt and olive oil?
Martha designed this as a Sunday night chicken that tastes clean enough to use in other dishes throughout the week. And herbs, lemon, or garlic would steer the flavor in one direction, which limits how you can repurpose the leftovers in pasta, soup, or grain bowls.
So the simplicity is intentional, because a neutrally seasoned roast chicken works as a building block for multiple meals. And the pan drippings, which Martha says to save, add savory depth to any dish you build from the leftover meat.
Why does the chicken roast at 450°F instead of a lower temperature?
The high heat crisps the dry-brined skin fast while the interior stays juicy, because the bird spends less total time in the oven than it would at 350°F. And since the salt pulled moisture from the surface during the overnight rest, the dry skin browns within the first 20 minutes.
But watch for smoking if your oven runs hot, because the drippings on the baking sheet can burn at 450°F. And placing a roasting rack above the sheet pan keeps the chicken elevated so air circulates underneath, which prevents the bottom from steaming in its own fat.
What should I do with the saved pan drippings?
Martha says to add a small amount of the rich jus to pasta, soup, or whole grains for complex savory flavor. And a tablespoon stirred into a pot of cooking rice or a bowl of sautéed vegetables transforms a plain side into something that tastes deeply seasoned.
Store the drippings in a sealed container in the fridge for up to 5 days, or freeze for up to 3 months. Since the fat solidifies on top when chilled, you can scoop it off and use it for cooking, or whisk it back in for a richer sauce.
How do I know when the chicken is done?
Martha says to roast until cooked through, which means the thickest part of the thigh should read 165°F on a meat thermometer. And the juices between the leg and thigh should run clear when you cut into the joint.
But do not rely on time alone, because a 4-pound bird at 450°F can finish anywhere between 50 minutes and 1 hour depending on your oven. Since the martha stewart banana bread also warns against trusting time over a tester, the same principle applies: check for doneness, not the clock.
What should I serve alongside this roast chicken?
A simple green salad or roasted vegetables keep the plate as clean and unfussy as the chicken itself. And since the drippings are saved for other meals, you do not need a separate gravy or sauce at the table.
For dessert after a minimal main course, the martha stewart blueberry crisp adds a fruit-forward finish that balances the savory roast. But keep sides simple, because the whole philosophy of this recipe is that less effort on Sunday night sets up easier meals for the rest of the week.
