Easy Roasted Chicken

• 1 whole chicken, rinsed and patted dry (about 3 1/2 pounds)
• 2 tablespoons butter, room temp
• 1 teaspoon coarse salt
• 12 teaspoon ground pepper

1. Preheat oven to 425F Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for neater presentation).
2. Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet - I used a Pyrex pan).
3. Rub chicken all over with butter; season with salt and pepper.
4. Roast until an instant-read thermometer registers 160 F when inserted in the thickest part of the thigh (avoiding the bone), 45-50 minutes.
5. Serve, or let cool before refrigerating, up to three days, covered.

chicken, butter, coarse salt, ground pepper

Taken from www.food.com/recipe/easy-roasted-chicken-364124 (may not work)