Finger Lick’n Roasted Chicken

Fryer chickens are considered economically a better buy than bagged. Pricewise, I do not mind picking up a $5.00 rotisserie from the grocery store when I am in a pinch. I find a roasted chicken saves me time in the kitchen as well. If I plan just right, I can get several meals out of one chicken.

My brother Todd made the most succulent chicken once when we were teenagers. He basted the chicken halves in butter frequently as it roasted to create the most tender and juicy chicken. Nothing like the typical dry bird I always end up with. Over the years, I have collected tidbits of advice from cookbooks to culinary shows. I remember the first time I made this chicken, I about went into shock. It was a perfectly baked chicken; tender and juicy reminiscent of my brother’s.

Source: Adapted from River Cottage Family Cookbook
1 fryer chicken
6 tbsp butter, softened
Salt, thyme, oregano
1/2 lemon
1 celery stalk
1 carrot
1 small onion
2 Bay leaves

Heat oven to 425 degrees. Remove the neck and organs from the cavity. Rinse chicken and pat dry. Place chicken in a roasting pan or large cast iron casserole pot. Rub the chicken with the butter. Season with salt, thyme and oregano inside and out. Squeeze half a lemon over the chicken then place the lemon inside the cavity.

Stuff the carrots, celery, onion, bay leaves inside the cavity and around the chicken. Roast at 425 degrees for 15 minutes or until the chicken starts to turn brown. Reduce the heat to 350 degrees; continue to roast 1 1/2 hours longer basting occasionally.

Tips:
Let the chicken come to room temperature before cooking.
The softer the butter the easier it is to spread and stick.