DICKIE'S ROASTED CHICKEN

DICKIE'S ROASTED CHICKEN image

Yield 6 Servings

Number Of Ingredients 5

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1 Whole Chicken (roaster preferred 5-6 pounds)
2-3 OZ butter melted
Salt
Pepper
Herbs you like (I use Thyme EVERY time I cook chicken, plus I usually add one more, sometimes I use oregono, sometimes I use cilantro, sometimes I use basil whatever you like will work)

Steps:

Preheat oven to 425 Prepare your chicken by Frenching or Butterflying it, I've heard both terms used to decsribe the process. Basically you cut along the spine to split the chicken in half, then make a partial depth incision on the back side of the breast to allow you to open the chicken out and let it lay flat. I use shears and just cut through the spine, if you don't want to leave it attached just cut on both sides of it and remove it either works. Then I coat the skin with the melted butter rubbing it in and being VERY generous with it. You will have more than you think you need, use a lot, the butter is what makes the skin nice and crispy. AFTER you rub the butter in season the chicken with salt and pepper to taste, and your herbs. Roast in a roasting pan in your 425 degree oven for 30 minutes, then turn the oven down to 375, turn the pan around in the oven, and roast for 30 more minutes. Here's where it gets tricky. If you have a meat thermometer you're good, make sure the breast is at 155 or 160. If you don't have one, when you pierce the breast the juice should run clear. If it runs pink its not done. Depending on the size of the chicken it could take as little as five minutes more or as much as 30 so check it often. Once it's ready pull it out, and let it rest for ten minutes before carving. Serve with a good sauce and vegetables I made this recently with my Cranberry Sauce and Peppery Snow Peas.