Catherine’s Chicken

1 whole chicken, don’t forget to remove the innards

Neutral oil, like grapeseed (not olive)

Salt & Pepper

For best results, put uncovered chicken directly on your roasting pan bottom and put in fridge the night before. Don’t bitch, it’s good for crispy skin. A few hours before you want to eat, take chicken out and let sit for one hour exactly. At that time, preheat the oven to 400. Tie up the legs with kitchen string if you’re feeling fancy. Liberally douse the chicken with oil. Shower with salt and pepper. When the oven is ready, put it in for 45 minutes. After 45 minutes, turn it around so the other side faces the back of the oven. Cook for another 45 minutes. 90 minutes total. When the internal temp reaches at least 165, take it out and let it sit for 20 if you can. Remove string and carve.