A back-pocket recipe for foolproof roast chicken.
dry with paper towels and sprinkle inside and out with1 Tbsp. unsalted butter, room temperaturePlace chicken on its side on a wire rack set inside rimmed baking sheet. Roast until pale golden on top, 18–20 minutes. Turn chicken over with tongs and roast until golden on other side, 18–20 minutes.
Turn chicken breast side up and continue to roast until golden brown all over, leg joints wiggle easily, and an instant-read thermometer inserted into the thickest part of breast registers 155° and the thickest part of legs registers at least 160°, 25–30 minutes longer. Let chicken rest at least 20 minutes.
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