Easy Roast Chicken
                      SERVES 4

A 3 1/2 pound bird should roast in 55 to 60 minutes.
A 4 pound bird requires 60 to 65 minutes.
Grease the rack so the bird does not stick.

1 whole chicken, (about 3 pounds)
2 TBSP unsalted butter, melted
salt and ground black pepper
oil for rack.


Place shallow roasting pan without rack in oven 
and heat oven to 375 degrees F.

Remove giblets and reserve for another use.
Rinse Chicken and pat dry.

Brush chicken with butter and sprinkle liberally with salt and pepper.

Remove heated pan from oven and set oiled
basket or V-rack in it. 
Place chicken on rack, wing side up.
Roast 15 minutes, then rotate chiCken, other wing side up.
Roast 15 minutes then rotate chicken, breast side up. 
Turn oven to 450 degrees.

Roast until instant-read thermometer inserted in
breast registers 160 degrees and in thigh registers
between 165 and 170 degrees F, 20 to 25 minutes more.

Transfer chichen to cutting board; let rest 10 minutes.
Carve and serve.

from THE BEST RECIPE p 144