Easy Roast Chicken

• 1 roasting chicken (about 3 pounds), giblets removed, chicken rinsed and patted dry with paper towels
• 2 tablespoons unsalted butter, melted
• Salt and ground black pepper
• Oil for basket or V-rack

1. Place shallow roasting pan in oven and heat oven to 375 degrees.
2. Brush chicken with butter and sprinkle liberally with salt and pepper.
3. Remove heated pan from oven and set oiled basket or V-rack in it.
4. Place chicken on rack, wing side up.
5. Roast 20 minutes, then rotate chicken, other wing side up.
6. Roast 20 minutes, then rotate chicken, breast side up.
7. Roast until instant-read thermometer inserted in breast registers 160 degrees and in thigh registers between 165 and 170 degrees, 10 to 15 minutes longer.
8. Transfer chicken to cutting board; let rest 20 minutes.
9. Carve and serve.

chicken, unsalted butter, salt, basket

Taken from cooking.nytimes.com/recipes/1015549 (may not work)