- A 3½-to-4-pound chicken
Timing: 1 hour and 10 to 20 minutes, at 425°F for 15 minutes and then at 350°F, to internal temperature of 170°F. See Notes below.
Before roasting, wash the chicken rapidly in hot water and dry thoroughly. For ease in carving, cut out the wishbone. Season inside the cavity with salt and pepper and, if you wish, a thinly sliced lemon, a small onion, and a handful of celery leaves. Salt the chicken lightly all over and rub with soft butter. Tie drumstick ends together, and set breast up in an oiled V-shaped rack (or fold wings akimbo and set on an oiled flat rack). After its 15-minute browning in the hot oven, reduce heat to 350°F, baste rapidly with accumulated pan juices, and continue, basting rapidly every 8 to 10 minutes. After ½ hour, strew ½ cup each of chopped carrots and onions into the pan, basting them.
This recipe serves 5, and uses a 3 1/2 lb chicken.