I am a fan of a good roast chicken. Done right, it’s delicious and moist and a great, easy way to feed a few people. It takes about an hour, but most of that hour involves you doing something else while the oven cooks the bird. The hardest bit is carving it, I swear.
Roast Chicken
2T butter, melted
salt & pepper
4lb-ish chicken, preferably kosher
Heat the oven to 375. Brush chicken with butter, sprinkle with salt & pepper.
Place chicken in pan with roasting rack, wing side up. Roast 20 minutes. Flip chicken over, so the other wing side is up. Roast another 20 minutes. Flip the bird so the breast is up, and roast until a thermometer inserted in the breast reads 160 and in the thigh reads 165 (this should take about another 20 minutes). Take chicken from oven, place on a cutting board for 10 minutes. Carve & serve.