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Abbey's Best Roast Chicken

"This is the best roast chicken I have ever made, and I won't make it any other way now!"

Ingredients :

• 1 whole chicken, giblets removed
• 3 tablespoons Himalayan pink salt
• 1 1/2 tablespoons ground black pepper, divided
• 3 stalks celery, halved
• 1 tablespoon olive oil, or to taste
• 1 tablespoon kosher sea salt

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H50M

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery.
• Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt.
• Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 1/2 hours.
• Cover chicken with aluminum foil and allow to rest for 10 minutes before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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