Last week, I made one of the best dinners I think I have ever made. It was simple, classic, hearty, and oh-so filling, without being too heavy. Not to toot my own horn, but it was good. Roasted Chicken seems simple, but cooking an entire chicken can be (and still sometimes can be to me) intimidating. But I thought I would share my recipe today, and you can perhaps try it out and see what you think. Roasting a whole chicken is really easy, very affordable, and will probably be the juiciest and most flavorful chicken you've had!
SO HERE'S WHAT YOU'LL NEED:
1 whole chicken
1 stick of butter
About 8 cloves of garlic, peeled (you can use more or less based on how much you like garlic)
1 onion, peeled and chopped
3 potatoes, peeled
1 pound bag of carrots, peeled
1 package of "poultry herbs," rosemary, thyme and sage
salt and pepper
*roasting pan with removable rack (If you don't have a roasting pan, you can use a 9x13 baking dish, and a cooling rack!)
*meat thermometer (If you have one that can stay in the chicken while it's in the oven and reads the temp outside of the oven, GREAT, but if not, no big deal. And if you don't have a meat thermometer at all, no big deal either. It's just easier if you do have one).
AND HERE'S WHAT YOU DO:
Preheat your oven to 350*.