A whole chicken, cut up and roasted with olive oil, salt and pepper — the week's batch.

• 1 whole chicken (about 4 pounds), cut into pieces
• ¼ cup olive oil
• 2-3 tablespoons each of salt and ground pepper, plus to taste

1. Preheat the oven to 400 degrees F.
2. Rinse the chicken pieces and pat them dry.
3. Drizzle half the olive oil on the bottom of a large roasting pan. Rub the rest of the oil over the chicken pieces.
4. Sprinkle both sides of the chicken pieces with salt and pepper. Lay them skin side up in the pan.
5. Cook for 30 minutes at 400 F. Then lower the oven temperature to 375 F and cook for 15-30 minutes more, or until the juices run clear (not pink) and the internal temperature of the chicken breasts is 170 degrees F.
6. Remove from the oven. Lightly cover with aluminum foil and let rest for 5 to 10 minutes before serving.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

From Rachel Pauls Food

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.