400 degrees Fahrenheit.
Place the chicken in a roasting pan and tuck the wing tips behind the breast. Rub all over with the olive oil. Sprinkle with the salt and pepper.
Roast 30 minutes until the skin is golden brown, then lower the heat to 350 degrees. Continue to cook for 45 to 60 minutes until the juices run clear or the meat at the thigh joint reads 165 degrees on an instant read thermometer (make sure the probe touches only meat, not the bone).
Allow to rest for five minutes on a counter to allow the juices to redistribute. Slice off the breast meat and serve with a salad or steamed veggie of your choice.
After dinner, once the chicken has cooled, remove all the meat from the legs, thighs and carcass. Discard any skin. Chop the chicken into bite-size pieces and place in a
