Salt & Pepper Roasted Chicken

Struggle Meals - "The Chicken or the Egg"

Prep Time
Cook Time



  • 3 ½ to 4-pound chicken
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper

Caesar Salad

  • 3 tablespoons mayonnaise
  • 2 garlic cloves, minced
  • Juice and zest of 1 lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup extra virgin oil
  • ¼ cup Parmesan cheese, shaved
  • 1 large head romaine, chopped
  • ½ cup panko breadcrumbs, toasted



  1. Preheat oven to 450 degrees.
  2. Remove chicken from packaging. Rinse bird thoroughly and pat dry with paper towels. If you have time, place chicken on a baking sheet and place uncovered in refrigerator.
  3. Season the chicken inside and out with salt and pepper.
  4. With a sharp knife, along the chicken's back leg, make a little hole. Take the adjacent back leg and pull it through the hole. This technique allows the whole chicken to cook evenly.
  5. In a cast iron pan, place the chicken. (Make sure to wash your hands after!)
  6. Bake the chicken in the oven, until internal temperature reaches 165 degrees in the thickest part of the breast, about 1 hour and 20 minutes.
  7. Remove from oven, let rest for 10 minutes.
  8. Carve chicken and plate. Serve with Caesar salad. Enjoy!

Caesar Salad

  1. In a large bowl, add mayo, garlic, juice, and zest of lemon, salt, pepper, and oil. Whisk until combined.
  2. Toss in lettuce until fully coated with dressing.
  3. Add parmesan and panko.