Start by rinsing the chicken. Pat it dry with paper towels. Season the chicken. You can learn how by checking out the pictorial called "Seasoning a Whole Chicken for Roasting".

Cut a length of kitchen twine and find the center of the length.

Place the center of the twine below the breast meat.

Take the wing tips and flip them behind the chicken. Make sure to secure the twine between the wing tips and the wings.

Stretch the twine out beside the chicken.

Draw the twine over the wings to cinch the wings close to the body. Run the twine between the breast meat and the thigh.

Cross the twine under the tip of the keel bone. This is the point at the end of the breast meat.

Wrap the twine once around the ends of the legs.

Pull the ends of the twine to cinch the legs together.

Pull the twine tight to criss-cross the legs.

Tie a square knot to secure the truss.

Cut away any extra twine.

Your chicken is now trussed. This keeps the thighs and wings in close to ensure uniform cooking.

Place a heavy saute pan onto a medium-high burner. When you can tap the edge of the pan and it is hot to the touch, it is hot enough for browning.

Place a tab of butter into the pan. When it foams, it is hot enough for the chicken.

Place the chicken into the pan onto a thigh side. Cook the chicken until the skin is brown.

Turn the chicken onto the other thigh side. Again, cook this side until the skin is brown. Cooking the thighs first will speed up the cook time. Since the thighs cook slower than the breast meat, you want to give the thigh sides a head start in the pan.

You can now brown the skin on the breast side. This is not intended to cook the meat. It is just to give the skin more color. This will make the meat more flavorful.

Now that the skin of the chicken is browned, it can be roasted in the oven at 400 degrees until a meat thermometer reads 165 degrees when placed into the thigh.