Perfect Roasted Chicken

This chicken left the house smelling quite tasty. The skin browned up perfectly and the chicken was very tender. Prep time was minimal and the actual cooking time in the oven was the longest part of this dish. I did flip the chicken twice while cooking only because I wanted every side to be perfectly brown. No need to flip if it does not matter to you.

Perfect Roasted Chicken

First Step:
Melt 1 tablespoon butter. Combine with one garlic clove, minced, and 1 tablespoon honey. Salt and pepper to your tastes. Rub this into the actual chicken by lifting part of the skin to get to the meat. You can skip this step if you desire but it really does add some extra flavor to the chicken.

Second Step:
Melt 2 tablespoons butter. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Baste the entire outside of the chicken with the mixture.

Third Step:
Melt 2 tablespoons butter. Add 3 tablespoons honey and 1/4 cup soy sauce. Baste the outside of the chicken again. You can save some of this to bast throughout the cooking if you'd like but I just basted it all at once.

Fourth Step:
Cook at 350 degrees for one hour. Check the internal temperature by sticking a meat thermometer into the thickest part of the leg. It should register at least 165 degrees Fahrenheit. If you don’t have a meat thermometer, an alternate way to check for doneness is to cut through the skin between the leg and the breast. If the juices that run out are clear rather than cloudy, the chicken’s ready.