Not unless the chicken jumped out of the oven and banged one.

Some time ago, Jesse had a craving for roasted chicken, so I found a recipe for him to do. Well, I did all the prep work and he cooked the chicken. I'll still pass it off as his work ;) Don't mind the sauteed zucchini, squash, and shrooms in the picture. Just something I whipped up with leftovers!

Roasted Chicken with Herb Butter



3-4 pounds organic free-range chicken
1 medium onion, unpeeled and cut lengthwise into sections
4 tbsp dry white wine (didn't have any, so we used beer)
6 tbsp butter, room temperature
3 tbsp finely chopped parsley
1 tbsp finely snipped chives or finely chopped scallion
1 tsp finely chopped fresh tarragon or thyme leaves
1 tsp lemon juice
salt and pepper

First, make the herb butter. Put the butter in a bowl and beat it with a wooden spoon to soften it. Add the chopped herbs, scallion if using, lemon juice, and salt and pepper. Stir the ingredients together, then beat them vigorously until combined. Preheat oven to 400 degrees.
Prepare the chicken*, putting two onion sections in the cavity of the bird before tying the legs with string. Put the remaining onion in the roasting pan.
Put the rack in the pan and place the bird on the rack. Spread the herb butter liberally all over the bird (I stuffed some of the butter under the breast skin), then spoon the white wine into the pan.
Turn the chicken upside down (on its boob) and roast for about 20 minutes or until browned, then turn it over so that it is breasy side up and baste it with the buttery cooking juices.
Return the chicken to the oven and roast for 55-70 minutes more, or until the thickest part registers 160 degrees when probe of instant-read thermometer is inserted.
Wrap the chicken in a large sheet of foil, then let it rest for about 15 minutes. Remove the rack and onion from the pan and make the gravy**

*Preparing a chicken:
With your fingers, pull off the excess white fat on both sides of the opening at the tail end of the bird.
Wipe the cavity with paper towels, then use a fresh piece to wipe the skin. The skin crisps better if dry.
Turn the bird breast side down and pull the neck skin over the neck cavity. If you like, cut off the excess skin with scissors to neaten it.
Twist the wings around so the tips come up and over the skin to secure it. Turn the bird breast side up and tie the legs together with string.

**Making gravy:
Tilt the roasting pan so the juices settle in one corner, then spoon off most of the fat, leaving the dark juices in the pan. Discard the surplus fat. Put the roasting pan on the burner, over medium heat.
Sprinkle 2 tsp all-purpose flour over the juices in the pan and whisk with a coil whisk over medium heat for 2-3 minutes until the flour browns a little.
Pour in 1 1/4 cups hot stock and bring to boil, whisking all the time. If you like, add 4 tbsp white or red wine; whisk to mix. Simmer for 2 minutes then check for seasoning.

Keys to success:
Defrost a frozen bird thoroughly before you prepare it, or it will not cook thoroughly. Pierce the wrapping, then stand the bird on paper towels in a container. Let stand in refrigerator for 36 hours until no ice crystals remain in the cavity.
For the skin to be crisp, it must be completely dry before cooking, so wipe it well with paper towels (do before rubbing on butter). This is especially important if the bird has been frozen, because it is often quite wet after defrosting.
If the breast skin shows signs of overbrowning during roasting, remove the chicken from oven, cover it with a "tent" of foil, and then return to oven.