Perfect Roast Chicken
Happy January!
Today I’m kicking off a brand new extension of Six Ingredient Suppers, which I’m calling Six Ingredient Staples.
On the first Monday of each month, I’m sharing a new staple recipe, and every Monday after that I’ll be sharing a new way to use it!
Ingredients
3-4 lb whole chicken
1/4 cup melted unsalted butter
2 teaspoons salt (you can reduce if you are sensitive to sodium or your chicken is smaller)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Instructions
Preheat oven to 425 degrees F.
Remove the giblets and neck from the inside of the chicken if they are there.
Combine melted butter with salt, paprika, garlic powder and pepper.
Use an upside down tablespoon (see video for a visual) to loosen the skin from the chicken breast and drumsticks as best you can.
Pour some of the melted butter under the skin onto the breasts and drumsticks and use the tablespoon to spread it around. Spread the rest of it onto the outside of the chicken on top of the skin (I do breast side only, as the underside of the chicken will be seasoned as it cooks)
Tie the legs tight to the body and tug the wings underneath (or you can tie the wings to the body as well).
Roast, uncovered, for 1 hour to 1 hour and 30 minutes, depending on the size of your chicken (for a 3.5 lb chicken, I roast exactly 1 hour 10 minutes), until a meat thermometer inserted in the thickest part (inner thigh near the breast but away from the bone), reads at least 165 degrees F. If your chicken is darkening quickly, you can tent with tin foil to prevent further browning.
Remove from the oven and let rest for at least 15 minutes before slicing and serving.
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