Simple, whole-roasted chicken slathered with a quick and easy butter mixture and roasted in the oven.
In a bowl, stir together butter, olive oil and 2 teaspoons of seasoning. Set aside until ready to use.
Place the chicken on a cutting board and pat dry with paper. Using your fingers, gently release the skin from the tip of the chicken breast and begin to separate as much of the skin from the flesh of the chicken (without ripping or breaking the skin) as possible, working all the way down into the thighs and into the legs as well.
Take half of the butter mixture and massage it underneath the skin of the chicken, again, rubbing it all the way across the breast and into the thighs and legs as well. Take the other half of the butter mixture and massage it all over the surface of the chicken. Sprinkle with the remaining seasoning.
Truss the chicken (if you'd like) and place it on the roasting rack. Bake for 1 hour and 20 minutes - 1 ½ hours, or until the internal temperature registers between 165°-175° when a thermometer is inserted into the thickest part of the thigh, at least a ¼” from the bone.
Once the chicken has reached desired temperature, place on a cutting board and allow to rest for 15 minutes before carving.
Remember, depending on the size of your chicken, it may be necessary to either decrease or increase the cook time.
The Anthony Kitchen