• 1(5-6pound) whole chicken
  • 3 Tbsp butter, room temperature 
  • Seasoning of choice; we like to keep it simple with some salt to taste and a few fresh sprigs of rosemary and thyme


  • Preheat the oven to 425°F, place a baking rack in the lower â…“ of the oven, and bring the chicken to room temperature. Pat the chicken dry with paper towels.
  • Place the chicken breast side up in an oven-safe pan (we prefer cast iron). Truss the legs.(if using one of our KSP birds it should already be trussed)
  •  Rub the butter all over the chicken using your hands. 
  • Season the chicken with your searing of choice patting it  in with your hands. (If using any herb sprigs add alongside your bird or in the cavity now. Lemons and oranges go well inside the cavity of the bird to keep moisture and add flavor ) 
  • Roast the chicken for 70 to 90 minutes, or until the juices run clear. Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165°F. Let the chicken rest for 15 minutes on a cutting board before slicing and serving.

*we used an 5 ½ lb chicken and it took 1 hour and 15 minutes to cook. If you're using a smaller chicken, make sure to check the temperature early, so that you don't accidentally end up with a dry bird. And likewise a bigger bird will need a bit more time. 

* you don't NEED to truss your chicken. You can still roast the chicken and just let the legs fall open. If you do this we recommend checking on the chicken 10 to 15 minutes early, as it typically cooks faster this wat