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Roast Chicken

Preheat oven to 425°.

Prepare roasting pan with either a trivet or a single layer of vegetables (sliced onions, chunks of carrots, celery, potato, etc.) If using vegetables, coat them in a very thin layer of oil or melted butter and salt lightly.

Remove the gibblets and neck from the chicken. Rub oil or melted butter to the inside and outside of the chicken and then salt, pepper, or other seasonings.

Roast in the oven for 1 1/2 hours. Cover with a loose sheet of foil and allow to rest for at least 20 minutes.

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