Crispy Roast Chicken massaged with browned butter, seasoned to perfection with crispy golden skin and a moist tender inside is the next best thing for your Sunday night dinner. This dish is perfect for creating a fun and conversational setting while gathered around the table with family.
Preheat oven to 435 degrees.
Wash the chicken and pat dry with paper towels. Butterfly (Spatchcock) the chicken and place on a baking sheet with skin side-up and allow the chicken to reach room temperature.
In a sauce pan over low to medium heat, add 1/2 or full stick of butter to saucepan and begin to melt the butter. Allow the butter to continue to cook until is turns foamy and brown. Do not burn the butter so watch it closely. Allow the butter to cool. (You will not use all the butter, store and use the remaining for other baking needs).
Use about 2 tbsp of brown butter and massage over entire outer surface of the chicken making sure the skin is well lubricated. Season with salt, pepper, smoked paprika and dried parsley.
Place chicken in oven and bake at 435 degrees for 30 minutes. Reduce heat to 375 and contiune cooking until internal temperature reaches between 165 and 175 degrees. This may take 2 hours (oven times may vary). IMPORTANT: (BASTE CHICKEN WITH PAN JUICES THROUGHOUT THE BAKING TIME TO ENSURE THE BREAST IS MOIST AND TENDER).
Once internal temperture reaches at least 165 degrees but not over 175 degrees. Remove the chicken from oven and allow the chicken to rest at least 10 minutes for juices to redistribute.
Carve and serve with some of your favorite sides.
**Please note: Nutritional values serve as a guide only as values may vary.
It is recommended that chicken reach an internal temperature of 165 degrees using a meat thermometer; however, I prefer that my chicken reaches an internal temperature closer to 175 degrees.
I decided to roast 2 whole chickens to ensure that I have leftovers or use for meal prepping. It's a game changer.