I love chicken. A LOT. And I love Roasting a chicken, you guessed it, A LOT!
1 whole chicken
1 stick butter, unsalted (olive oil will also work)
salt and pepper
seasoning: chicken rub, your own creation, or my favorite, herbs de Provence
Roasted chicken is one of my favorite chicken dishes to eat, but making a roast chicken can have a number of uses. You get an immediate dinner out of it, plus the leftovers can he made into virtually anything, like my Italian Chicken Panini or Green Chili Chicken Enchiladas.
Preheat the oven to 375 degrees. To start, place your chicken on a cutting board, remove the innards, and dry the chicken skin. Make sure the board is dry or else your flavors you add will not stick. You can keep the insides for gravy or stock flavoring, or you can eat them. I am not a lover of the chicken insides to dine on, but some people are. Once the chicken is dry, drizzle some olive oil at the bottom of a pan and place the chicken on the pan.
Here, you can do one of two things. Either rub softened butter all over the chicken, in every place visible, or pour melted butter on top of the bird. You need about one stick. Once the bird is coated, sprinkle it with salt and pepper.
For this chicken, I decided to go with this sweet and smokey Turkey rub my mom had just gotten me. No matter what seasoning you use, essentially rub your entire chicken with it, covering every possible centimeter of the outside skin.
Roast the chicken at 375 for about 45 minutes. Once the chicken has been roasting for 45 minutes, remove it from the oven. Take a spoon and baste the bird with your butter, chicken fat mixture that has collected in your pan. Make sure to cover every inch of the bird.
Roast the chicken for another 25-40 minutes. This depends on the pounds of your bird. To tell if the chicken is done, cut at the thigh. If the juices run clear, and not red/pinkish, the chicken is cooked through.
You can keep the drippings to make a pan sauce. I also like to spoon a few tablespoons of the butter over my chicken pieces I have cut to add some juice to my dinner plate. Store the leftovers in the fridge and use them throughout the week.
*Sidenote: This chicken I roasted upside down for the sole reason I knew I would have leftovers and wanted to keep the breasts extra juicy. If you are going to eat the whole bird that night, roast it the other way (leg bone ends faced down and tucked in). The process is the same either way.*