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Flip That Bird


I made roast chicken for dinner using the same method I always do. You don’t really need a “recipe” to cook chicken, but I found this one from Williams-Sonoma a few years ago, and it worked so perfectly that it’s now the house standard.

All you need is a chicken, butter, an onion, salt & pepper, and rosemary if you like. A twig or two is fine. I actually forgot about it this time, and the bird was still delicious. Count on 1 hr. 45 mins. cooking time, set your oven to 400°, and this is all you do:

Rub your chicken with butter and then the salt & pepper. I like to melt my butter and then paint it on with a brush, rather than trying to smush cold butter into the skin.

This was my chicken, a small one for just two people. Awww, look. It’s sleeping. Shhhh.

After buttering and spicing the chicken, just put the onion and rosemary (if used) in the cavity and rest the bird on one side.

Goodnight, Chicken Little.


Bake for 30 minutes, and then flip the bird onto its other side. I like to use a pair of Bear Claws for the job.

Bear Claws
Bake the chicken for 30 minutes on its second side, and then flip it onto its back and bake another 45. I shortened the time by 10 minutes tonight because our bird was so tiny, and it was perfect. Allow 10 or 15 minutes for the meat to rest, and then serve.

Easy. Reliable. And more crunchy skin for all!

Roast Chicken


From → Food

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