Easy Roasted Chicken
"This recipe is from the June 2005 issue of Everyday Food magazine; it's almost effortless with great results."
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Yields:
-
1 chicken
- Serves:
- 4
ingredients
- 1 whole chicken, rinsed and patted dry (about 3 1/2 pounds)
- 2 tablespoons butter, room temp
- 1 teaspoon coarse salt
- 1⁄2 teaspoon ground pepper
directions
- 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).
- 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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RECIPE SUBMITTED BY
I graduated with a B.S. in biology in May 2009. My minors were in chemistry and psychology. Most of my experiments take place in my kitchen these days.
I have loved cooking for as long as I can remember. I especially love baking, and I've recently (summer of 2009) started canning.
Other hobbies include thrift shopping, drinking good coffee or tea, reading (especially cookbooks, nonfiction, and memoirs), knitting, trashy Vh1 reality shows, and spending time with my long-term boyfriend and our three (count 'em, THREE!) medium to large cats.
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