One chicken 3-6 lbs
Pre-heat oven to 350° F.
Wash chicken, make sure insides are cleaned out.
Put chicken breast up in a roasting pan.
Put a large butter slice in the crevice between each of the legs and the breast. And another large butter pat on the center of the breast.
(you can substitute grapeseed oil and just drizzle it all over the chicken).
Season with salt and pepper or Spike or, if you’re really brave and retro, Lawrys seasoning salt.
Cook an hour and a half or longer (depending on the size of the chicken), basting every fifteen minutes, until the leg wiggles and the juices run clear.
Serve with your favorite cranberries or chutney.
London - British Isles
by Nancy Ellison