Recipe: No-Hassle Roast Chicken and Roast Chicken with Dijon and Fresh Bread Crumbs

NO-HASSLE ROAST CHICKEN
(Butterflied chicken is roasted at 450 degrees for 40 minutes.)

1 (3- to 3 1/2-pound) chicken, backbone removed, rinsed, patted dry and
butterflied
Salt and freshly ground black pepper (to taste)
2 tablespoons olive oil or softened butter

Adjust oven rack to lower-middle position, and heat oven to 450 degrees F.

After butterflying chicken, place it on a foil-lined 18-by-12-inch shallow roasting pan. Season under skin with salt and pepper. Pat skin back in place and drizzle with oil or rub with butter.

Roast chicken until golden brown and its juices run clear, about 40 minutes. Let stand 5 minutes, then cut into two breast-and-wing pieces and two leg-and-thigh pieces.

VARIATION:

FOR ROAST CHICKEN WITH DIJON AND FRESH BREAD CRUMBS:
Remove chicken from oven after 25 minutes of roasting. Pour off and reserve pan drippings. Brush chicken with 1/4 cup Dijon mustard, then sprinkle with 1 cup fresh bread crumbs. Drizzle reserved pan drippings over bread crumbs. Return chicken to oven and roast until crumbs are golden brown and juices run clear, 10 to 15 minutes longer.

Yield: 4 servings.
Source: How to Cook Without a Book by Pam Anderson