A GREAT ROAST CHICKEN
Don't know what to make for dinner? A roast chicken always saves the day. Starting the chicken in a hot oven browns the skin and seals in the juices, ensuring a moist bird. Tucking a few sprigs of tarragon, thyme, rosemary or sage in the cavity is a flavor booster.
1 roasting chicken (about 4 pounds)
Salt and freshly ground black pepper, to taste
1 lemon, halved
2 tablespoons unsalted butter
2 tablespoons olive oil
1. Preheat the oven to 425°F.
2. Rinse the chicken well, remove any excess fat, and pat it dry. Sprinkle the chicken cavity with salt and pepper. Place the lemon in the cavity and truss the chicken. Place it in a shallow roasting pan.
3. Melt the butter with the oil in a small saucepan and brush it all over the chicken. Sprinkle it with salt and pepper. Roast for 30 minutes, basting occasionally with any drippings in the pan. Reduce the temperature to 375°F and roast until the juices run clear when the thigh is pierced with the point of a small knife, about 40 minutes. The temperature on an instant-read thermometer should read 170°F when placed in the thickest part of the thigh.
4. Transfer the chicken to a platter and let it rest for 10 minutes. Carefully remove the lemon from the cavity and squeeze it into the pan juices. Add 1 cup of water to the pan and boil the mixture, scraping up any brown bits on the bottom of the pan, for 10 minutes. Season with salt and pepper. Carve the chicken and serve with the sauce
4 portions
