Ingredients

1 whole chicken (about 3 1/2 pounds), rinsed and patted dry

　　2 tablespoons butter, at room temperature

　　Coarse salt and fresh ground pepper

　　

Step 1

Preheat the oven to 425°F. Tie the chicken legs together with kitchen twine (tuck the wings under the chicken, if desired, for a neater presentation). Place the chicken on a rack set in a roasting pan (or on a rimmed baking sheet).

　　

Step 2

Rub the chicken all over with the butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160°F when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.