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Perfect Roast Chicken

Source of Recipe

From "Dinner Then Dessert" by Sabrina Snyder


Recipe Introduction

"Everyone needs a fail-safe recipe for roast chicken. This one produces a chicken that is juicy, crispy on the outside, and perfectly cooked through—exactly what you want in a roast chicken. It's so good that I'm confident you'll never buy a rotisserie chicken again. Think of this recipe as just a template. Once you've got this method down, you can add whatever herbs, spices, and/or other flavors your heart desires."

List of Ingredients

â—¦ 1 (4- to 5-pound) chicken, giblets discarded
â—¦ 1 to 2 tablespoons unsalted butter, softened/melted
â—¦ 2 teaspoons kosher salt
â—¦ ½ teaspoon coarsely ground black pepper
â—¦ ½ teaspoon dried thyme
â—¦ 1 teaspoon onion powder


Recipe

Preheat the oven to 425° F.

Dry the chicken inside and out with paper towels. Rub the butter over the entire bird, then season inside and out with the salt, pepper, thyme, and onion powder.

Place the chicken in a roasting pan and roast for 15 minutes, then lower the heat to 375° F and cook for 40 to 45 minutes longer, until the center of the thigh reads 165° F on a meat thermometer. When the thigh is pierced with a knife, the juices should run clear. Loosely tent the chicken with foil and let rest for about 10 minutes before serving.

Serves 4 to 5