Instructions DIFFICULTY: Easy
Things You'll Need:
- Whole chicken.
- Shallow pan.
- Salt.
- Butter.
- Oven.
- OPTIONAL: Water; olive oil; onion; garlic; carrots; rosemary; orange.
Pre-heat oven to 400 degrees.
Take the chicken out of its trappings; remove giblets; rinse thoroughly; pat semi-dry; cover with a generous amount of salt; spread about 3 tbsp. of butter over it (you can use your hand). Smear a little butter on the bottom of the baking dish (or pan, or even just aluminum foil) and place in center of oven, breast-side up. Add a little rosemary if you like. Cook for about 65 minutes, assuming it's an average-sized chicken. (For anything over 3.5 pounds, add about 8-10 minutes per pound.)
Step 2 is really all there is to it! What I usually do, however, is flip on the tube, pour some wine, and then chop up leftover veggies: some onion; carrots; and garlic cloves (all cut up crudely). Then, about 20 minutes into the affair, I add a cup of water to the pan, mix all the trimmings up, and scatter them around the chicken. After that, I drizzle olive oil over the veggies. Very little muss, absolutely no fuss. Voila! You have a warm homey scent in your house, and a meal to boot. Maybe add some parsely or cilantro and some orange slices as a garnish. Bon appetite . . . Enjoy!