To me there is nothing as simple or impressive to bring to the table than a perfectly roasted chicken. It is an easy main dish to prepare and can be left unchecked for an hour while you do other things.
I don't use a roasting rack for my bird and I do not truss. If serving the chicken as is, I will use some stale bread in the bottom of the pan to elevate the bird. If I want to make gravy, I will line the pan with some weak celery or some coarsely chopped onions. I have even used apples as the base; this is a great way to clean out anything that is a little too "aged" from your fridge. I do not truss my bird because I want every inch of crispy skin possible. When finished the meat will be super juicy, infused with fresh herb flavor, and will fall off the bone.
Recipe
One whole chicken, rinsed and patted dry
One half cup butter, softened
Salt and Pepper
One quarter onion
Mixed fresh herbs (In this picture I have used tarragon, marjoram, and rosemary)
Something to line the pan
Preheat your oven to 375 degrees. Line your roasting pan, or 9 x 13 baking pan, with something to elevate the bird. Rub every inch of the bird with softened butter, pretend you are massaging it. You want a complete coating so the juices are sealed in. Put herbs and onion into the cavity of the chicken. Set chicken in pan, trussed or untrussed, breast up and sprinkle all over with salt and pepper.
Put in oven and set timer for 55 minutes. Check your bird at 55 minutes. When the chicken is a beautiful golden brown it is done, no basting necessary. You can check it with a thermometer, but if your oven is properly calibrated I guarantee your chicken is ready.
Let the chicken rest for about ten minutes before carving. I prefer to carve my chicken in six pieces, keeping the thigh and leg attached.
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