Perfect Roasted Chicken

This was so tender and delicious.  I may never buy an already roasted chicken from the supermarket again.  Well, never say never.

6 lb chicken
2 tbls melted butter
EVOO
Seasoned salt (or Kosher salt and paprika)
Ground black pepper
2-3 in chunks of onion, carrots and/or potatoes

Preheat oven to 425 degrees

Remove giblets and dry chicken as much as possible.  Sprinkle the inside cavity with generous amounts of salt and pepper.

Place veggies in 9x13 roasting pan and sprinkle over EVOO, salt and pepper. Mix to coat all well.

Place chicken over the veggies. Brush melted butter all over the chicken. Season generously with salt and pepper.

Tie up legs with an elastic cooking band or twine.

Roast for 1 ¾ hours, loosely placing tin foil over the chicken once it is golden brown.

Remove from oven, and let rest for at least 20 minutes.

And the veggies that were underneath the chicken are also tender and delicious.  Enjoy.

A bientot!  See you soon.