SALT & PEPPER ROASTED CHICKEN

This go-to recipe can be the center of any meal, or it may be shredded to make a delicious chicken salad.

1 whole chicken (3½ to 4 pounds), patted dry with paper

towels

2½ teaspoons kosher salt

1 to 2 teaspoons freshly ground black pepper, to

taste

Small bunch mixed fresh herbs, such as rosemary, thyme and sage (optional)

Season the chicken inside and out with the salt and pepper. If you have time, refrigerate it, uncovered, for 1 hour or as long as overnight.

Heat the oven to 450 degrees.

Place the chicken, breast-side up, in a roasting pan, rimmed baking sheet or oven-safe skillet. Stuff the cavity of the chicken with the herbs if using.

Roast the chicken for 50 minutes; then baste it with the pan juices. Continue roasting until the juices run clear when the thigh flesh is pierced with a knife, 5 to 10 minutes longer. Let the chicken stand for 10 minutes before serving, or if using in chicken salad, cover until ready to shred. Serves: 4 — Adapted from “Dinner: Changing the Game” by Melissa Clark (Clarkson Potter, $35)

Per serving: 284 calories (percent of calories from fat, 40), 41 grams protein, trace carbohydrates, trace fiber, 12 grams fat (3 grams saturated), 120 milligrams cholesterol, 841 milligrams sodium.