Roast Chicken

Ashley made us roast chicken a few days ago and it was absolutely delicious. I was going to make this sometime later this week, but Bryan wasn't feeling well, so I made it tonight.

I don't know what size my chicken was (I got the smallest one I could find), but it took a lot longer to cook. (The thermometer popped just as I took it out of the oven!)

I used Montreal Steak instead of salt and pepper. :)

Difficulty: Easy

Yields: 4 servings

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (3- to 3 1/2-pound) chicken, rinsed and patted dry

3 tablespoons unsalted butter, melted

Put a rack in middle of oven and preheat oven to 400˚F.

Stir together salt and pepper in a small cup and rub all over chicken, inside and out. Put chicken on a rack in a small flameproof roasting pan and pour butter over it, then turn it onto one side.

Roast chicken for 25 minutes. Baste with pan juices, then turn it over onto opposite side and roast for 25 minutes more.

Turn chicken breast side up, baste with pan juices, and continue to roast until thermometer inserted into thickest part of the thigh (without touching the bone) registers 170˚F, about 20 minutes. Transfer to a platter and let stand for 15 minutes.