Instructions

To roast the chicken

1. Preheat the oven to 425 degrees. Remove the chicken from the packaging and clean if necessary. Don’t forget to remove the giblets and loose parts from the cavity (it’s totally okay to use tongs if you’re squeemish). Pat the chicken down with paper towels to dry it thoroughly.

for the everyday chicken

1. Rub the bird with grapeseed oil and sprinkle the spices as desired all over the bird. Rub the spices in thoroughly (even if you feel silly! just pretend you’re giving it a massage or something).

for the garlic butter chicken

1. Mix together the butter, minced garlic, minced rosemary, a pinch of salt, and pinch of pepper.
2. Take half the butter mixture and stuff it under the skin of the chicken. I find it easiest to slide my fingers under the skin first to separate it from the meat and make it easier to rub the butter mixture in. When you’re stuffing the chicken with the butter mixture focus on the breasts and the legs, but also try to get it in anywhere you can under the skin.
3. Take the remaining butter mixture and rub it over the top of the bird. Drizzle a light amount of oil over the bird and sprinkle with the pepper, salt, thyme, and parsley. Rub the spices and oil into the skin of the bird, try to spread the butter so it isn’t all clumpy!

cooking the bird (for either method)

1. Place the bird in a small roasting pan with the breasts on the bottom of the pan. Try to tuck it all together, with the wings underneath the chicken’s body. I don’t tie up the legs or anything, but if that’s your deal go for it! Roast the bird for approximately 60-70 minutes.
2. The chicken is done when a meat thermometer reads at least 165 degrees, or if the juices by the thigh run clear.
3. Allow the chicken to cool, approximately 10 minutes. Carve it up and serve!