Bob's in the Kitchen - The Easiest Ever Roast Chicken

From the kitchen of One Perfect Bite...We will be away for the weekend, but I wanted to fix a special Valentine's day dinner for Mary before we leave. We both love a juicy roast chicken with a crisp burnished skin. Mary has several recipes for roast chicken on the blog and she has been working on another for her cookbook. They are all delicious but I didn't want to use any of them for her special meal. I've seen her make roast chicken for over 50 years now, so I have a very good idea how to make a basic bird. My version of roast chicken is very easy to make and it looks wonderful on a serving platter, even if I say so myself. I served the chicken with roasted potatoes and asparagus that I cooked in the microwave. I also made a fudge pie that I'll post tomorrow. It was a nice meal. Here is my recipe.

Easiest Ever Roast Chicken...from the kitchen of One Perfect Bite courtesy of Bob

Ingredients:
1 5-6 pound chicken
1 lemon, halved
6 cloves garlic, crushed
2 tablespoons soft butter
1 tablespoon salt
1/2 tablespoon pepper
3 carrots, cut into 2 inch chunks
1 onion, thickly sliced

Directions:
1) Preheat oven to 425 degrees F.
2) Remove giblets and rinse chicken inside and out. Pat chicken dry with paper towel then liberally sprinkle salt and pepper inside chicken cavity and stuff it with garlic and lemon. Rub or brush chicken all over with butter, then liberally sprinkle with salt and pepper. Using kitchen string, tie legs together and tuck wings underneath bird (this will ensure even cooking and reduce burning of the wing tips).
3) Place carrots and onion in a roasting pan, then toss with some olive oil, salt and pepper. Spread them around roasting pan and then place the chicken on top.
4) Roast chicken for 1-1/2 hours or until juices run clear when you cut between a leg and a thigh and internal temperature of breast is about 165-170 degrees F. and 180-185 degrees F. Transfer chicken to a platter or cutting board, tent with foil and let sit for 20 minutes before carving. Yield: 4 to 5 servings.

                    

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