Southern Style Brined Oven Roasted Crispy Chicken

• 1 preheated 425 degree oven
• 1 roasting pan with wire rack
• 1 instant read meat thermometer
• 1 whole 4-5 lb roasting chicken
• 1/4 cup room temperature butter
• 1 kosher salt to taste
• 1 ground black pepper to taste

1. Refer to my Southern Style Brined Chicken recipe for the brining process.
2. Salt and pepper inside of chicken cavity.
3. Rub butter over all of chicken skin.
4. Liberally salt and pepper the chicken all over the skin.
5. Tie the legs and wings together with butchers twine.
6. It helps to have two have two people doing this.
7. Place chicken in roasting pan breast side up.
8. Roast chicken at 425F for the first 15 minutes.
9. Then reduce oven to 350F, and roast approximately 15 minutes per pound, or until internal temperature reaches 165-170 degrees.
10. You can add some water halfway during the cooking process to help control grease splattering, in your oven.
11. Chicken will be perfectly done when internal temperature reaches 165-170 degrees.
12. That's why an instant read thermometer is important.
13. Over cook and you have a tough and dry chicken.
14. When chicken is done, remove and let rest uncovered for at least 20 minutes.
15. If you cover with foil, your crispy skin is a soggy mess..Cut up as desired and enjoy.
16. Feel free to add any extra herbs, and spices that you like.
17. I have written this recipe as a guideline.
18. Great for Turkey as well.
19. With pork just as good.
20. Adjust your internal temperature with a pork loin to 145F internal temperature.

roasting pan with, read meat, chicken, butter, kosher salt, ground black pepper

Taken from cookpad.com/us/recipes/356085-southern-style-brined-oven-roasted-crispy-chicken (may not work)