Roast Chicken

     I have got to tell you that homemade roast chicken is WAY better than any rotisserie chicken from a grocery store. I have made this chicken several times, and each time it came out amazing. 
     This recipe is Ina Garten's recipe and you can find it in her cookbook.
     So, let's get started.
     

     First, you are going to need a 5-6 lb. chicken. You can use a smaller chicken if you'd rather, but the original recipe calls for a large roasting chicken. Then, preheat the oven to 350 degrees fahrenheit (177 degrees celsius). 

     You're going to need an onion and five to six red potatoes. Really, any potato will do. Cut them up into quarters and throw them into a baking pan. Top them with olive oil, salt, and pepper, and set aside. 

     Now, it's always good to wash your chicken before you cook it. After its washed, pat it dry with a paper towel.

     It's time to stuff the chicken, but not with bread stuffing. For some odd reason, it helps to stuff the opening with flavorful herbs, making it taste really good. So go ahead and stuff it with half a lemon (or a whole lemon depending on the size of your chicken), fresh thyme, a couple of whole garlic cloves, 1 T butter, salt and pepper. I squeeze out all the lemon juice, then pop it in the cavity. Note: I have also tried this recipe with fresh basil, and it also came out really good.

     Next, you are going to give it a butter massage. You heard me right, a butter massage. Once you have spread the whole chicken with about 2 to 3 T butter, sprinkle salt and pepper on to it.

     Tie it up with trussing thread and set it on top of your onions and potatoes.

     Cook it for one to one and a half hours depending on the size of your chicken. Note: A good way to tell if your chicken is done, is after its been cooking for maybe an hour or so, cut a slit in the chicken. The juices that run out of should be clear if it's done. If the juices are red, cook it for a little bit longer.

I added carrots later because I forgot them. You can add carrots when you cut your potatoes and onions.

     Carve your chicken, and you are done! 

Roast Chicken

Serves 6

1 five to six lb. chicken

5 to 6 red potatoes

1 onion

1/2 package of baby carrots (optional)

Sprig of fresh thyme 

1/2 to 1 lemon

2 to 3 garlic cloves

3 to 4 T of butter

Salt and pepper to taste