Roasting a Chicken
- 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 4250F. 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 10 minutes, remove from oven, rub the surface of the chicken with room temperature butter, return to oven for 15 minutes, then rub with more butter, and season skin liberally with salt and pepper.
Continue to cook for another 50-60 minutes, or until the internal temperature at the thickest part of the chicken reaches 1600F.
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 50F to reach 1650F
*Every oven is different. Always use a meat thermometer to check an internal temperature throughout cooking.