• Whole Chicken (2.5-3lb)
• Unsalted Butter (room temp)
• Spices (salt, fresh cracked pepper,thyme, rosemary, bay leaf & etc)

Remove chicken from refrigerator 20 minutes prior to cooking and preheat oven to 375F. Pat dry the entire bird using paper towels. Excess moisture will prevent browning of the skin.

Season the inside of the chicken heavily with salt, freshly cracked black pepper, thyme, rosemary, bay leaf, and any other desired seasonings.

Place bird on roasting pan with a wire rack in the bottom. Cook for 20 minutes, remove from oven, rub the surface of the chicken with room temperature butter, season skin and return to oven. Optionally rub with more butter, and season skin liberally with salt and pepper after another 15-20 minutes in the oven.

Continue to cook for another 50-60 minutes, or until the internal temperature at the thickest part of the chicken reaches 160F.

Remove from oven, let rest uncovered for 10 minutes to allow the juices to redistribute into the meat. This will also raise the internal temperature by 5F to reach 165F