- a 3 to 3.5 lb whole chicken, giblets removed, rinsed and patted dry
- 2 tbsp butter, melted
- sea salt and cracked pepper
- Preheat the oven to 375 F.
- Brush the chicken all over with the butter and then season generously inside and out with salt and pepper.
- Set on a rack in a roasting pan, wing side up and roast 15 minutes.
- Turn to the other side and roast 15 minutes longer.
- Rotate so the chicken is breast side up and increase the heat to 450 F.
- Roast 25 minutes.
- Remove the chicken from the pan .Let rest 10 minutes.
- Meanwhile put the pan on high heat and deglaze with a little water, or white wine, and scrub with a wooden spoon. Pour off some of the fat.
- Serve the chicken with the gravy.