Easiest Roast Chicken Ever
When you’re cooking with high-quality pasture-raised meats sometimes the simplest recipes are the best way to highlight their inherent great flavor. Any leftovers can be used for another meal that calls for diced chicken, like a casserole or soup. The carcass is perfect for making bone broth.
3 tablespoons butter, melted
1 4-6 lb chicken
1 to 2 tablespoons coarse salt
2 teaspoons ground black pepper
1 whole garlic clove, peeled
slices scallions or chives for garnish optional
Pre-heat the oven to 350 degrees
Brush the melted butter over the surface of the chicken. Sprinkle with salt and pepper and place the garlic clove in the cavity.
Put the chicken, breast side up, in a cast iron skillet or any roasting pan and roast for about 1.5 hours until the juices between the cavity and thigh run clear and the internal temperature of the breast is 160 degrees.
A simple gravy can be made in the skillet by whisking 2 tablespoons of butter, ¼ cup of flower and 2 cups of broth with the pan juices from cooking the chicken. Whisk occasionally for 5-10 minutes until it is at the desired consistency and season with salt and pepper as needed.