The Perfect Roast Chicken

Preheat oven to 400ºF.

Wash chicken under cold running water. Pat dry with a paper towel and place on the cooking tray.

Gently run your fingers under the skin from the lower breast area (between the legs), lifting the skin carefully not to tear, until your hand is completely inside and skin is detached (lifted from breast, but not removed). Place 2 slices of butter on each side of the breast, or cut butter into smaller chunks and scatter around the breast area, under the skin. This will add flavor and moisture to the chicken.

Tie the legs together using a kitchen twine, in no particular manner so as long as the legs stay together and is easy to pull off twine when serving the chicken.

Melt 2 tablespoons butter and brush all over the chicken, creating a nice layer of fat which will help add flavor, moisture and crisp up the skin. Season with salt, pepper, onion and paprika. Be sure to season inside of the cavity as well. Don’t be afraid to use extra salt for flavoring.

Place pear and apple slices around the base of the chicken. Add pecans for a nutty bite if you like.

Bake for about 1 1/2 hours or until skin is golden brown. Sometimes I like to roast my chicken for 1 hour 45 minutes for extra crispier skin. This is obviously a personal choice. Since oven temperatures vary, be sure to start checking the chicken after 1 hour and 15 minutes.

Remove from oven, garnish with parsley or sage (or both) and serve with vegetables or rice.