Roasting a chicken is one of my skills, but the truth is it couldn’t be simpler. I will henceforth disclose the method I have settled on, which includes aromatics, salt, butter, and little else. Now that I’m sharing this recipe – which, for years was the only thing I really cooked well – all I have left in my repertoire of talent is parallel parking, wearing boots, and a very convincing dead man’s float. I feel bereft yet abundantly selfless. Internet, I give you everything. Please enjoy this chicken with lots of buttered, crusty bread, steamed spinach, sauteed mushrooms, and a glass of wine. Roasting a chicken is super satisfying; it will make your whole family happy.

How to Roast a Chicken

Roasted Chicken

Ingredients:

  • 1 5 lb chicken
  • 1 tablespoon butter
  • Bunch of rosemary
  • 3 cloves of garlic
  • salt and pepper

Method:

How to Roast a Chicken

1. Assemble your cast of characters.

How to Roast a Chicken

2. Slice garlic. Bash rosemary to release oils. Cut butter.

How to Roast a Chicken

3. Remove the innards. Rinse the bird in cold water, inside and out. Pat dry really, really well with paper towels, so the chicken won’t steam.

How to Roast a Chicken

4. Sprinkle the cavity with salt and pepper, stuff it with garlic and rosemary.

How to Roast a Chicken

5. Tuck pieces of butter under the skin, and rub some all over the chicken’s outside.

How to Roast a Chicken

6. Truss and tuck. Wings are pinned behind the bird, as if it were relaxing.

How to Roast a Chicken

7. Use kitchen twine to cinch the chicken, so that it cooks evenly and retains juices. Center the string over the neck, cross over legs and tie in a knot.

How to Roast a Chicken

8. Rain salt and grind black pepper over the bird.

How to Roast a Chicken

9. Roast the chicken in a preheated 425 degree oven, for about an hour an a half. Let it rest for ten minutes before you carve.

How to Roast a Chicken