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Easy Roasted Chicken

Roast a chicken, and use it in wraps and salads; you can even cook two at once. To make Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded chicken, shred before storing.

  • prep: 10 mins
    total time: 1 hour
  • servings: 4

Ingredients

  • 1 whole chicken (about 3 1/2 pounds), rinsed and patted dry
  • 2 tablespoons butter, room temperature
  • Coarse salt and ground pepper

Directions

  1. Step 1

    Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).

  2. Step 2

    Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.

Source
Everyday Food, June 2005

Reviews (1)

  • 3 Dec, 2011

    This is the recipe that helped me overcome my fear of roasting chicken. Quick, easy, always crisp skin, moist meat and delicious. Add a halved lemon and fresh herbs and maybe some whole skinned garlic cloves inside, rub the outside with dry herbs along with the butter to add flavor.