Nothing says "I can cook" like a delicious oven-roasted chicken.
1 whole chicken, (3-1/2 to 4 lb)
1 tbsp unsalted butter
Preheat oven to 375F. Lightly grease a small roasting pan or heavy, shallow casserole dish just large enough to hold the chicken. Remove bag of giblets if there is one; discard or set aside for stock. Trim and discard excess skin around cavity. Sprinkle inside the cavity with salt and pepper. Smear butter on outside of chicken, then generously season with more salt and pepper.
Roast in centre of oven for 1¼ to 1½ hr, basting occasionally during the last 30 min.
To check for doneness, pierce a thigh of the chicken; it’s cooked when juices run clear and a thermometer inserted near the thigh reads 160 to 165F. Let stand 10 min before carving.
Protein 25g, Fat 17g, Sodium 79mg.
Originally published in the Today’s Parent October 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.