Roasted chicken.

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Heat the oven to 440 F /  225 C.

Rinse fresh bird in cold water.

Rub inside with salt, pepper and (optional) thyme.

Rub outside with salt and pepper, cover with slices of butter.

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Bake for 30 minutes.

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Turn the bird, spoon liquid over.

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Bake for about another 30 min. Check with a thermometer  180 F / 82 C

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