Roasted Chicken

1. 1

   Preheat the oven to 425 degrees F. Take the chicken out of the fridge and bring to room temperature to ensure even cooking, about 30 minutes.

2. 2

   Combine the butter and oil in a small bowl.

3. 3

   Rinse the chicken inside and out.

4. 4

   Remove any excess fat and leftover pinfeathers from the chicken and pat the outside dry.

5. 5

   Liberally sprinkle the inside of the chicken with the salt and pepper.

6. 6

   Brush the outside of the chicken with the butter mixture and sprinkle with salt and pepper.

7. 7

   Tie the legs of the chicken together with kitchen string and tuck the wing tips under the body of the chicken.

8. 8

   Place the chicken in a roasting pan.

9. 9

   Roast the chicken until an instant-read thermometer inserted into the thickest part of the chicken thigh (without touching bone) reads 165 degrees F, about 1 hour.

10. 10

    If the chicken is browning too quickly in the oven, lightly tent the chicken with aluminum foil.

11. 11

    Transfer the chicken to a platter and tent loosely with aluminum foil, about 20 minutes.

12. 12

    Slice the chicken onto a platter and serve it with the flatbreads, the Asian Cole Slaw and the Tomatillo Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.