Roasted Chicken

This is the absolute easiest thing to make for dinner. It's delicious and foolproof. I promise.


Here's what you need:

1 whole chicken
Whatever you want to stuff the chicken with (fresh herbs, lemon, garlic)
Salt & Pepper
Olive Oil
Baby Potatoes or Veggies (Paul doesn't like potatoes, so I usually use carrots, celery, and onion if we have it, or sometimes I just skip this step all together)

Here's what you do:

1. Preheat oven to 425.
2. Remove the chicken giblets.
3. Wash the chicken and pat it dry.
4. Rub olive oil on the outside of the chicken.
5. Generously salt and pepper the outside of the chicken.
6. Stuff the inside. The chicken will take on the flavor of whatever you stuff it with. I've used fresh parsley, rosemary, and lemon. The other night I used fresh cilantro and lemon. You can use garlic cloves and basil. You can use sage, lemon, and thyme. Whatever flavors you like, just stuff them all in there. If you use lemon, cut it in half.
7. Place the chicken in a roasting pan breast-side up.
8. Spread the potatoes, or chopped veggies, or both around the chicken. Drizzle them with a little olive oil and sprinkle with salt and pepper. Or you can skip this step.
9. Cook for 1 hour or longer depending on the size. If you have a meat thermometer, stick it in the thickest part of the leg, 165 means it's done. Otherwise cut between the leg and thigh to make sure there is no pink and the juices run clear.

After we get sick of roasted chicken, I turn the leftovers into a yummy chicken salad. Stay tuned for that recipe.