Flipped Chicken

Right off of the bat, I'm sorry for this sorry excuse for a picture.  There was no time to spruce it up on a pretty platter.  I wanted to crisp up the skin a little more too but again, time was of the essence.  I had two very hungry children demanding their food.  Holding back food from hungry children can be a risky little game.  Anyhow, despite the photograph, this chicken was "num num", as my 2 year old says.
The idea behind the chicken, and the name, is to turn it while it cooks. Basically it will baste itself. This is one moist bird and actually very simple and super tasty. 3-4 lb whole chicken works best.  If you want to crisp up the skin a little, loosen the skin on the birdy before you roast it.
You can use any seasoning you want in the butter mixture.  Lemon rind and garlic. Dried herbs. Garlic powder and paprika.  I opted to keep it simple.  Also, be careful when flipping the chicken.  I found it easiest to to keep the chicken tied and I use an oven mitt on one hand and a spatula in the other.  I used a roasting pan that had grooves in the bottom to help the bird stay on it's side while roasting.  It takes a small amount of effort but the results are one juicy, succulent bird!

Flipped Chicken

Serves 4-6

3-4 lb Chicken (I used 3 1/2 lb chicken)
1 tbsp butter
1/2-3/4 tsp salt
1/4 tsp fresh black pepper
1/2 tsp good poultry seasoning (I used Epicure Selections Poultry Seasoning)

Preheat the oven to 400 F.  Combine the butter, salt, pepper and poultry seasoning.  Loosen the skin on the chicken and stuff half of the butter mixture under the skin, as far under as you can, and rub the rest of it all over the bird.  Place the chicken on a roasting pan on it's side.  Roast for 20 min.  Flip the chicken to the other side and roast for another 20 min.  Flip the chicken on it's back and roast for 10 minutes.  Finally flip the chicken breast side up and roast for another 10-15 minutes.  (It's recommended that chicken be cooked to an internal temperature of 185 F).  Remove the chicken and tent it with foil and let it rest for 10-15 minutes.  Remember, letting the chicken rest will also take it up a few degrees.  Don't overcook it!