Jennifer's Roasted Chicken recipe

I love roasted chicken- and I recently got some roasting pans, one with a rack, for Christmas. I put it to good use the other day and decided to make another roasted chicken. Everytime I decide to cook a whole fryer chicken I try to do it differently and play around with the seasonings and spices to see what tastes good. The one I tried the other night was a bit crazy, but it sure hit the spot.

Here's what I did:

1/4 cup of softened butter (for chicken)
3-4 lb Whole Chicken Fryer
Onion salt to desire
Ginger to desire (I only had ground but I do want to try grated Ginger someday)
3 cloves of garlic (whole)
Pepper to taste

1. Preheat your oven to 350°F, clean your chicken out and put aside gizzards, liver, heart, neck, etc (or in my case- throw it out!). Place on rack in a roasting pan and pat dry with a paper towel.

2. Get your softened butter and rub the chicken down all over (breast side up- don't worry about getting butter on the underside- unless you like it that way), put some of the butter in the inside cavity of the chicken. Wash your hands off good (with soap!) and put all 3 cloves of garlic inside the cavity of the chicken, spice up the chicken up with the onion salt, ground Ginger, and Pepper. Stick a meat thermometer in the thigh and put in the oven.

3. It took me about 1 hour and 45 minutes for it to cook thoroughly, if you don't have a thermometer, just follow this chart given by the USDA:

Approximate Chicken Cooking Times
Type of Chicken	Weight	Roasting 350 °F	Simmering	Grilling
Whole broiler fryer+	3 to 4 lbs.	1 1/4 - 1 1/2 hrs.	60 to 75 min.	60 to 75 min*

4. Let cool down for about 15-20 minutes so juices settle and then cut up and serve.