I’ve been tinkering with making a roast chicken for a little while. It’s the quintessential comfort food; nothing smells better than a house with a chicken roasting in the oven. Plus, this version is a whole meal (or two with leftovers!) in one pan.
After removing the giblets (anything loose in the cavity), mix a couple T of soft butter with salt, pepper and some kind of fresh herb (my favorite for chicken is tarragon)
Pull back the skin from the breast and massage that seasoned butter all over.
Now you’re gonna make a nice bed for the chicken to cook on. Cut up a ton of potatoes (more than what I have here- I didn’t have enough) with a couple onions and any other veggies you have around and throw them into a pan. Best to use a roaster but I just use the bottom of a broiler pan.
Tie the legs with twine. Melt a bit more butter and brush it all over the top. Sprinkle it with salt and pepper. Pour some water (or better yet, chicken broth) into the pan- maybe 2 cups?
Roast for about 30 minutes at 375 and then at this point you can add more liquid to the pan if it’s starting to look dry, flip over some veggies/potatoes, add foil around the sides if the potatoes are looking pretty done (as I did above). Increase the temperature to 425 and stick your thermometer into the breast on the side of the thigh, waiting until it hits 170 degrees before taking it out.