Roast Chicken

Name: Roast Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp kosher salt; 59 milliliters (1/2 stick) unsalted butter, melted; 6 kilograms whole 4-pound chicken, giblets reserved for another use

Roast Chicken might be just the main course you are searching for. One serving contains 1160 calories, 95g of protein, and 84g of fat. This gluten free, primal, and fodmap friendly recipe serves 6. Head to the store and pick up kosher salt, butter, chicken, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Rub or pat salt onto breast, legs, andthighs of chicken.

Ingredients you will need

Whole Chicken

Salt

Dry Seasoning Rub

Place chicken in a largeresealable plastic bag. Set open bag in alarge bowl, keeping chicken breast side up.Chill for at least 8 hours and up to 2 days.

Ingredients you will need

Chicken Breast

Whole Chicken

Equipment you will use

Ziploc Bags

Bowl

Arrange a rack in upper third of oven;preheat to 500°F. Set a wire rack in a largeheavy roasting pan.

Equipment you will use

Roasting Pan

Wire Rack

Oven

Remove chicken frombag. Pat dry with paper towels (do notrinse).

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Place chicken, breast side up, onprepared rack. Loosely tie legs togetherwith kitchen twine and tuck wing tips under.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Twine

Brush chicken all over with some of thebutter.

Ingredients you will need

Whole Chicken

Pour 1 cup water into pan.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Roast chicken, brushing with butter after15 minutes, until skin is light golden brownand taut, about 30 minutes. Reduce oventemperature to 350°F.

Ingredients you will need

Roasted Chicken

Butter

Remove chicken fromoven and brush with more butter.

Ingredients you will need

Whole Chicken

Butter

Let restfor 15-20 minutes.

Return chicken to oven; roast, bastingwith butter every 10 minutes, until skin isgolden brown and a thermometer insertedinto the thickest part of the thigh registers165°F, 40-45 minutes.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Kitchen Thermometer