1 whole chicken, 4 to 5 pounds 6 tbsp butter salt and pepper Rinse chicken in cold water, removing neck and gizzards Pat dry with paper towels Salt and pepper generously, inside and out In wide oven-proof pan (cast iron frying pan works well), melt butter over medium heat on stovetop Once butter is bubbly and begins to change color, add chicken Brown on both sides, 5-8 minutes per side Preheat oven to 350 degrees Place pan and chicken in oven; cook 1 to 1 1/2 hours until juices run clear when poked in thigh with a sharp fork Remove from oven, allow to set several minutes; serve with pan juices