“This recipe is from the June 2005 issue of Everyday Food magazine; it's almost effortless with great results.”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
1 chicken
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet - I used a Pyrex pan).
  2. Rub chicken all over with butter; season with salt and pepper. Roast until an instant-read thermometer registers 160 F when inserted in the thickest part of the thigh (avoiding the bone), 45-50 minutes. Serve, or let cool before refrigerating, up to three days, covered.

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