I have a surplus of chicken in my freezer. I recently made a dent in the surplus by making this roast chicken. I have a ton of recipes for roast chicken but sometimes there’s nothing like using the recipe right off the package.
Perdue Oven Stuffer Whole Roaster (6.5lbs = 2 hours 10 mins)
Remove giblets. Melt two tablespoons butter. Brush chicken with melted butter then season inside and out with salt and pepper.
Preheat oven to 350 F. Place roaster, breast up, in roasting pan along with 1/2 cup water; place roasting pan into oven. Leave uncovered.
Remove from oven when thermometer pops and internal temperature of thigh reaches 180 F. Remove thermometer. Carve after roaster stands for 10-15 minutes.