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Easy Roast Chicken

Our recipe is adapted from one featured in The Best Recipe, by the editors of Cook's Illustrated magazine.

Accordingly, this roasting method has been tested with a nearly scientific degree of exactitude!
The recipe calls for you to make balls of aluminum foil to keep the chicken propped up on its side in the basket while roasting, rotating every 20 minutes.
We recommend that you serve this with roasted vegetables which can cook at the same time.
Good choices include parsnips, carrots, small potatoes, Brussels sprouts, and asparagus.
And it would be ideal to also serve the chicken with a salad of fresh greens.
Easy Roast Chicken
Time 90 minutes including prep
Makes 4 servings A 3 1/2 pound bird should roast in 55 to 60 minutes.
If using a basket or a V-rack, be sure to grease it so the chicken does not stick to it.
If you don't have a basket or V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side.

  • 1 roasting chicken (3-4 pounds), rinsed and patted dry with paper towels
  • 2 tablespoons unsalted butter, melted
  • Salt and ground black pepper
  • Oil for basket or V-rack

  1. Place shallow roasting pan in oven and heat oven to 375 degrees.
  2. Brush chicken with butter and sprinkle liberally with salt and pepper.
  3. Remove heated pan from oven and set oiled basket or V-rack in it. Place chicken on rack, wing side up.
  4. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate chicken, breast side up.
  5. Roast until instant-read thermometer inserted in breast registers 160 degrees and in thigh registers between 165 and 170 degrees, 10 to 15 minutes longer.
  6. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.
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