The Best Roast Chicken Recipe...ever.

This, my dears, is the only roast chicken recipe you'll ever need. It's foolproof, incredibly moist and super easy! 

I'll be straight up when I say that I think brining a whole chicken is ABSOLUTELY VITAL. I do keep the brine recipe super simple thought. I've also been happy with the organic, pre-brined chickens at Trader Joe's or Whole Foods.  Feel free to skip this step if you can find whole, brined chicken.  If you're into brining yourself here's what you'll need: 

GET IT: 

• 1/2 cup sea salt
• 1 orange
• Spring or filtered water
• 2 handfuls of ice cubes
• Large stock pot

DO IT:

• Bring the salt, squeezed orange (with peel) and about 2 cups of water to a boil to dissolve the salt. 
• Remove from heat and add a couple handfuls of ice to cool the brine. 
• Once cooled, add the whole chicken and cover with water (make sure to remove giblets!).
• Place in the fridge overnight or for at least 6 hours. 

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Now let's get to the fun part! Let's roast this baby!

GET IT:

• 1 stick unsalted butter, cut into small pats
• 2 oranges (bonus points if you can find some blood oranges!)
• 1 lemon
• Salt & pepper
• Drizzle of EVOO
• Optional: fresh rosemary, garlic, different citrus like grapefruit
• Baking sheet & wire rack
• Sharp knife

DO IT: 

• Preheat the over to 425.
• Pull the chicken out of the brine, rinse and pat dry.
• Place the chicken, breast side upon the rack over the baking sheet.
• Use your fingers to separate the chicken skin from the breast meat (creating a little pocket for butter).
• Use the knife to cut one small slit in the skin at the top of each of the chicken legs (also a pocket for butter).
• Use the whole stick of butter: tuck the slices underneath the breast skin and into the legs.
• Squeeze the citrus all over the chicken skin and stuff the rinds inside the cavity. 
• Drizzle with EVOO and season liberally with S&P. 
  
• Pop in the oven and bake for 90 minutes.  
  
• Let rest for 10-15 minutes and carve (here's a video on how to carve a cooked chicken).
  
• Bonus points if you save the carcass for chicken stock!