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1
Preheat oven to 425.
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2
Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
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3
Truss and dry the chicken, and rub the skin with the other half of the butter.
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4
Baste: Melt butter in a small saucepan with cooking oil.
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5
Leave on stovetop with a basting brush for later use.
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6
Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
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7
Scatter the veggies around it, and set it on the rack in the preheated oven.
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8
Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
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9
Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
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10
Reduce heat to 350.
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11
Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
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12
Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
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13
Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
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14
Continue to baste regularly.
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15
15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
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16
Continue to baste regularly.
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17
Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
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18
Let sit on a platter 5 to 10 minutes before carving.
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19
Remove all but 2 tablespoons of fat from the roasting pan.
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20
Stir in shallot or onion and cook slowly for 1 minute.
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21
Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
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22
reduce to about 1/2 cup.
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23
Season with salt and pepper.
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24
Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
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25
Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
