For the crispiest roast chicken, use the inner tube piece of your two piece square tube pan to sit the chicken up while roasting!
1 roasting chicken
1 stick unsalted butter, softened
1 tablespoon poultry seasoning
1 tablespoon salt (omit if using salted butter)
2 teaspoons ground pepper
4-6 potatoes, peeled and chopped
Preheat oven to 400F. Combine softened butter with poultry seasoning, salt, and pepper. Remove neck and giblets from chicken and pat dry. Place Old Country Kitchenware Square Tube Pan center tube piece in a 9x13 casserole dish. Place chicken cavity over tube piece to sit the chicken up. With your hands, rub butter all over chicken skin and under the skin down the neck cavity. Add potatoes to the roasting dish. Roast for 1 hour and 30 minutes or until chicken is golden brown and the juices run clear from the thigh (165F internal). About halfway through cooking, stir potatoes with the melted butter and juices.
