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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe is from the June 2005 issue of Everyday Food magazine; it's almost effortless with great results. 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:
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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