Fuss Free Roast Chicken

This is so easy and a favorite comfort food.  I always make two of these at the same time since it's very little extra effort and I will have cooked chicken on hand for an easy meal later in the week.

1 (4-6 pound) roasting chicken
butter
salt & pepper

optional: fresh thyme, parsley or other herbs, head of garlic cut in 1/2 crosswise, lemons, onion quartered, etc.

Take chicken out of fridge 30+ minutes before cooking to bring to room temperature.

Preheat the oven to 450 degrees F.

Remove the chicken giblets and cut off the tip of the chicken wings (a wing has two joints separating it into three parts - cut off at the first joint) and reserve for stock.  Cut off the fat from the tail end and discard.

Rinse the chicken and pat dry. Rub the softened butter, salt and pepper inside the cavity and on the outside of the chicken.  If desired stuff cavity with aromatics (herbs, garlic, etc.).  Place the chicken, breast side up, on a rack in a large roasting pan. 

Roast the chicken for 1 to 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.  Remove to a platter and let rest for 10 minutes before carving.

To make a pan sauce, remove fat from the drippings and return juices to pan with 1 cup chicken stock.  Let simmer, scraping up bits on the pan, until reduced by half.  Or, use 1/2 cup white wine and 1/2 cup water instead of chicken stock and add chopped fresh parsley and a tablespoon of butter after you remove the sauce from the pan.