Easy Roasted Chicken

This recipe is from the June 2005 issue of Everyday Food magazine; it's almost effortless with great results.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 1 chicken

Ingredients

• 1  whole chicken, rinsed and patted dry (about 3 1/2 pounds)
• 2  tablespoons butter, room temp
• 1  teaspoon coarse salt
• 1⁄2 teaspoon ground pepper

Directions

1. Preheat oven to 425°F 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).
2. 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.