Easy Roasted Chicken
-preheat oven to 400 and have rack in the middle
-place a roasting rack in a roasting pan
-rub a clean and patted-dry, 3-pound chicken with salt & pepper, inside & out
-pour 3 tablespoons of melted butter over it.
-lay bird on its side and roast to 25 minutes
-remove from oven, base with juices and turn to other side
-roast for another 25 minutes
-turn bird breast-side up, base again and roast 20 more minutes
[thermometer inserted into thigh should read 170]
-remove from oven
-tilt to drain juices into pan
-place bird on a platter
-let rest 15 minutes before cutting
note - be sure to remove pan from oven and close the oven door every time. so many people fuss with the bird with the oven door open and wonder why it takes so long to cook!
steve@pulpkitchen.com