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3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180° and the thigh 190°.
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For an extra crispy skin, spread the butter beneath the skin of the bird... just on top of the breast meat... and even better - make it a sage butter, or garlic butter.. or lemon butter- outstandng stuff.