Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper.
Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top.
Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.
Reviews
Jeana on 2023-09-09 (5 stars): I normally don’t leave comments, but I must for this one. I’m hosting a long time friend I haven’t seen in years for lunch tomorrow. But I found out that she now needs to eaten gluten and dairy free. So I came here to be inspired by salads. Even though I normally pick up precooked chicken from the deli, I couldn’t promise I knew what all would be in it…
Which is why I made this recipe…. And oh boy it’s going into our rotation. I snuck a bite as I was shredding it… and then took a bite to my husband who replied “Damn, that’s good.” And a few minutes later he said “can I have so’’more, please?” He is insisting I did more to it than just add salt, pepper, and olive oil.
Thanks for this!
