Roast Chicken

(While I know Roast Chicken seems VERY intimidating at first, it's super easy to make - and you can get a few meals out of it - making it very economic!)

1 whole chicken (washed, patted dry)
4 tablespoons unsalted butter, softened
¾ teaspoon coarse salt
Freshly ground pepper to taste

Heat oven to 450.
Rub the chicken on the outside with butter.
Sprinkle with salt and pepper.
Place chicken in oven.
Reduce heat to 340.
Cook until juices run clear when thigh is pierced with a knife (about 1 hour).
Allow chicken to sit 10 minutes before cutting into serving sizes.