Easy Whole Roasted Chicken
Created by Abundance Acres FarmServes: 2 – 6
Course: Meat, Poultry Seafood Entrees
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 whole chicken
- coarse salt
- ground pepper
- 3 tablespoons butter
Instructions
Defrost the chicken in the refrigerator (if necessary). Place the defrosted chicken in an oven-safe dish and let it sit on the counter for half an hour to bring it to room temperature. Preheat the oven to 400° F.
Sprinkle the chicken liberally with salt and ground pepper. Cut the butter into three or four pats and put them on top of the chicken.
Roast until the skin is golden brown and crispy and the juices run clear (poke through the skin with a fork or small knife to check). This may be one to two hours depending on the size of the chicken. You can use a cooking thermometer to check that the thickest part of the meat has reached 165° if you are unsure or just like to be certain that the meat has reached a safe temperature. You can baste the chicken while it roasts if desired or, if the skin is getting too dark, tent a piece of tin foil loosely over the top, but avoid opening the oven more than once or twice during cooking.
Remove the chicken from the oven, transfer to a serving plate or carving board and allow the chicken to sit for five to ten minutes before serving.
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