Image via WikipediaBone in chicken and I do not always get along - at least on the grill. However, in the oven, roasting a chicken isn't much different than roasting a turkey - just quicker. This is a recipe with a variety of seasoning options to go with whatever you have available - or whatever flavors you like best.
Roasted Chicken
1 whole chicken
2 large T. butter or margarine
1 t. salt
1/2 t. pepper
Spice or herb combinations (1 teaspoon each)
Italian chicken - basil, oregano, garlic
Cajun/Creole chicken - cajun/creole seasoning, garlic, cayenne
Southwest chicken - chili powder, cumin, paprika
(Note-good served with rice or buttered noodles.)
Preparation - Wash bird inside and out. Pat dry with paper towel. Put in baking dish coated in cooking spray. Put butter in small bowl and stir in your spices of choice until well mixed. Raise skin above breast on both sides and run fingers around between skin and meet to loosen. Salt and pepper bird inside and out. Take 1 heaping teaspoon of seasoned butter and put in between skin and breast, squishing it all around under skin. Repeat on other side of chicken. Take remaining butter and rub on outside of skin and inside cavatiy. Bake in 350 oven 1 1/2-2 hours. Basting every half an hour. (use large spoon if you don't have a baster) If bird becomes to brown, cover with foil for remainder of cooking time.
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