No Frills, Straightforward Chicken

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No Frills, Straightforward (and Really Tasty) Chicken

It’s fast, easy, delicious, and the minimal seasonings will enable the cook to take the leftovers in any number of directions. This recipe is adapted from Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies, and Living Deliciously, by Shannon Hayes.


  • 3 Tbs. unsalted butter, melted
  • 1 4–5 pound, whole, pasture-raised chicken
  • 1 to 2 Tbs. coarse salt
  • 2 tsp. ground black pepper
  • 1 whole clove garlic, peeled


Preheat the oven to 350 ºF.

Thoroughly brush the melted butter over the surface of the bird, sprinkle the outside with salt and pepper, and place the garlic clove inside the cavity. Put the chicken, breast side up, in a large cast-iron skillet or any roasting pan.

Roast the bird approximately 1 1/2 hours until the juices between the cavity and the thigh run clear; the internal temperature of the breast should read 160 degrees, and the internal temperature of the thigh, taken on the inside at the meatiest part, 165 degrees. Serve the chicken au jus.

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