In a world that keeps changing and often feels uncertain, some comforts never fail. I haven’t changed.
Case in point: this is the second time this week I’ve posted a bowl of butter with something else ridiculously delicious mixed in. This one isn’t green, and I’m very much okay with that.
Put two and two together and you’ll realize those butters made up one meal. Or maybe you only realized that because I told you — either way, would you like to come over for dinner? This is what we ate on Sunday night. We tend to eat things like this on Sundays. You’ll like it.
There’s nothing dramatic going on here — a lot of avoided laundry, failed attempts at complicated recipes, questionable music choices, and weekly roasted chickens that leave a messy kitchen. It’s comfort food wrapped in a blanket of bacon — metaphorically speaking.
I roast chickens weekly — I admit I’m obsessed. I even spent a few minutes searching for a better word and settled back on obsessed because it fits. And yes, sometimes the photos I take are strange and a little creepy to me, but the chicken itself always tastes fantastic.
Some photos make me laugh and remember silly TV moments — like the time a turkey was worn on a head. I don’t plan to reenact that, but the memory amuses me. The important part is the flavor: sweet, buttery, caramelized skin with juicy meat underneath.
Brown Sugar Butter Roasted Chicken
Ingredients
- 1 roasting chicken (about 5 lbs works well; adjust butter and sugar slightly for different sizes)
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1 teaspoon coarse sea salt (approximate — sprinkle to taste)
- 1 teaspoon black pepper (approximate — sprinkle to taste)
Directions
- Preheat the oven to 425°F (220°C).
- Prepare the chicken for roasting: remove giblets and pat the bird completely dry with paper towels. Dry skin helps it brown and crisp.
- In a bowl, mix the softened butter and brown sugar until creamy. Using your hands or a spoon, rub this mixture all over the chicken, including under the skin where possible to baste the meat from the inside.
- Season generously with salt and pepper over the entire bird.
- Place the chicken breast-side up in a roasting pan. For a different presentation, you can roast it upright over a partially filled beer can; I’ve roasted it that way and it yields a very juicy result. Optionally, you can tuck some onion slices under the bird, though the caramelizing butter and sugar may melt over them.
- Roast for approximately 1 hour and 20 minutes, depending on the size of your chicken. Check doneness by slicing between the leg and body — when the juices run clear, the chicken is done. An internal temperature of 165°F (74°C) at the thickest part confirms doneness.
- Let the chicken rest for 15–20 minutes before carving so the juices redistribute.
Notes: The salt and pepper amounts are rough estimates — I tend to sprinkle to taste all over the chicken. The brown sugar and butter caramelize on the skin, creating a sweet, savory glaze that makes this dish special without complicated steps.
Save the neck for me, Clark.