Easy Roasted ChickenRoast 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.
  • 1 whole chicken (about 3 1/2 pounds), rinsed and patted dry
  • 2 tablespoons butter, room temperature
  • Coarse salt and ground pepper
servings:4
  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. 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.
10 min10 min60 min

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.
Search

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. 1Preheat 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. 2Rub 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.

Browse Recipe

* Required
  1. Rating is required
  2. Title is required
  3. Write at least 3 characters
Posting review…
Sorry, we were unable to submit your review. Please try again.