Seasoning 2 tbsp sea salt 1 tbsp black pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp paprika
8 tbsp salted butter
Add all spice ingredients into a bowl and mix well.
Trim any impurities on the chicken and remove the tail and neck if there is one.
Under the skin of the breast area, try to season as evenly as you can. You can get your fingers in there to loosen the skin from the breast meat.
Add slices of butter under the skin
Rub the chicken with a little of cooking oil and season all sides and season inside the cavity.
Tie or truss your chicken so it stays in one place as it cooks.
Place in a roasting rack with veggies of your choice on the bottom seasoned with salt and pepper. Be sure to drizzle some cooking oil on the bottom to save your drippings.
Place in a preheated oven set to 350 degrees and cook for about 20 mins per pound plus 15 mins.
Your desired internal temperature is 165 degrees in the deepest part of the chicken breast.
I like to use cooking thermometers to monitor my cooks, so this really helps with cook time and not second guessing it.
Once the probes are telling me the meat has reached 165 degrees, I can test with an instant read thermometer.
This will let me know if the chicken is fully cooked or if I may need a bit more time. Check several different spots of the chicken to ensure the thickest parts of the meat are cooks all the way to the cavity of the chicken.
Let rest for 10 mins and serve.