Roast Chicken

This is such an easy, delicious meal.  I don't think I'll ever cook a whole chicken another way.  This recipe was inspired by Ina Garten's recipe on Food Network's website.

So here's what you'll need.

• 1 roasting chicken 3-4 pounds.
• carrots
• 1 Onion
• potatoes
• 1 lemon
• 1 head of garlic
• butter
• olive oil

Start by cutting the potatoes into quarters.  Cut the onions into slices.  If using whole carrots, chop them.  If you're using baby carrots, just throw them in.  No measurements for how much of these things.  Just make sure you can fill the bottom of a 9x13 glass dish.  Drizzle with olive oil, salt, pepper and toss.

Remove the innards from the chicken and toss.  Then rinse thoroughly.

Pat dry with a paper towel.

Salt and pepper the inside of the chicken the best you can.  It can be a little tricky.

Quarter the lemon and set aside.

Then cut the whole head of garlic in half lengthwise.  It should look something like this.

Stuff the chicken with the lemon and garlic.  Trust me, it will fit in there!

Throw the chicken on top of your veggies.

Melt about 2 tablespoons of butter and brush all over the chicken.  Don't miss a spot!

Then salt and pepper the outside of the chicken.

Throw it all in the oven for about an hour and a half.  Make sure to use a meat thermometer to make sure it's done.

When the chicken is done, remove and let sit for about 20 minutes.  While it's resting, give the veggies a stir and place them back in the oven to get even more caramelized and delicious.

And here's what it all looks like when you're done.  Enjoy!

Full Recipe:

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.  Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top, tucking the wing tips under the body of the chicken.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and let rest about 20 minutes.  Place the veggies back in the oven during this time. Slice the chicken onto a platter and serve it with the vegetables.