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Ingredients
- 1 whole chicken, rinsed and patted dry (about 3 1/2 pounds)
- 2 tablespoons butter, room temp
- 1 teaspoon coarse salt
- 12 teaspoon ground pepper
Method
- Preheat oven to 425F 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.
