Roast chicken

1. 1. Preheat the oven to 425 degrees fahrenheit (220 degrees celsius).
2. Wash the chicken and pat it dry.
3. Truss the chicken.
4. Coat the inside of the chicken with salt, pepper and butter.
5. Grease the skin with butter (or olive oil, for health) and season with salt and pepper.
6. Place the chicken, breast up, in a shallow roasting pan.
7. Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with butter and oil.
8. Reduce the oven temperature to 350 degrees fahrenheit (175 degrees celsius).
9. Baste the chicken every 10 minutes using the grease in the roasting pan.
10. After 40 minutes, salt and pepper the chicken again. Continue basting.
12. When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when the juices run clear (as opposed to pink) and the breast registers around 175 degrees fahrenheit (75 degrees celsius).