Roasted Chicken

This is quite simply the best roasted chicken recipe!! 

Chicken

small chicken (whole, not cut into pieces)
salt and pepper
cotton string
butter
roasting pan
​meat thermometer (optional)

1. Preheat the oven to 450°F.
2. Rinse the chicken under cool water.  Pat dry both inside and out.  You want a crispy chicken, so this step is crucial.
3. Put salt and pepper inside the chicken.  Then tie the legs against the top of the chicken breast with cotton string.
4. Liberally salt and pepper the outside of the chicken.  I use Kosher salt, but it's not necessary.
5. Put the chicken breast side up in a roasting pan.  I have a small rack that fits inside my pan and use it to ensure the chicken cooks evenly.
6. Put the pan in the preheated oven and leave it alone!!  Bake for about an hour for a 2 to 3 pound bird.  (Longer for a larger one) I use a meat thermometer to make sure it's done.
7. When done, remove from oven and baste with its juices and a bit of butter. Let sit for about 15 minutes.  (It never lasts this long at our house.)