Roasted Chicken

Directions

1. 1
   Preheat the oven to 425 degrees F. Take the chicken out of the fridge and bring to room temperature to ensure even cooking, about 30 minutes.
2. 2
   Combine the butter and oil in a small bowl.
3. 3
   Rinse the chicken inside and out.
4. 4
   Remove any excess fat and leftover pinfeathers from the chicken and pat the outside dry.
5. 5
   Liberally sprinkle the inside of the chicken with the salt and pepper.
6. 6
   Brush the outside of the chicken with the butter mixture and sprinkle with salt and pepper.
7. 7
   Tie the legs of the chicken together with kitchen string and tuck the wing tips under the body of the chicken.
8. 8
   Place the chicken in a roasting pan.
9. 9
   Roast the chicken until an instant-read thermometer inserted into the thickest part of the chicken thigh (without touching bone) reads 165 degrees F, about 1 hour.
10. 10
    If the chicken is browning too quickly in the oven, lightly tent the chicken with aluminum foil.
11. 11
    Transfer the chicken to a platter and tent loosely with aluminum foil, about 20 minutes.
12. 12
    Slice the chicken onto a platter and serve it with the flatbreads, the Asian Cole Slaw and the Tomatillo Sauce.