Basic Roasted Chicken

Roasted chicken can be quite complex but it doesn't have to be. This staple in the kitchen can be completed in about 2.5 hours with minimal hands-on time and makes a wonderful dinner. I made two chickens at once in a roasting pan with about 10 minutes of prep from start to finish and kept it very simple for this recipe (the recipe and instructions below are for one chicken). I wasn't at home when I made the chickens above which means that I didn't have fresh garlic or herbs... so I just used minced garlic, salt and pepper for the seasoning and stuffed the chickens with onion alone. It was a hit even without the herbs and fresh garlic. Also, since I went very simple I didn't need to tie the legs together but if you are going to be using stuffing you might consider doing so. I'm all about simplicity and using what I have available whenever possible so most of my recipes are easily adapted for a wide range of options, this chicken included.

INGREDIENTS:

• salt, to taste
• pepper, to taste
• garlic- either dried minced garlic or fresh, to taste
• 1 3-5 lbs whole chicken with the giblets and neck removed (if included)
• 1 stick of butter
• 1/2 onion, rough chopped
• fresh herbs of choice, optional

NEEDED:

• roasting pan
• small pan/bowl to melt butter
• basting brush, optional

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DIRECTIONS:
1. Preheat oven to 425 degrees Fahrenheit.
2. Chop your onion and garlic (if using fresh).
3. Melt the butter.
4. Stuff herbs and onion into the cavity of the chicken. I tend to save any that does not fit inside to rub on the chicken after I salt and pepper it.
5. If you are using fresh garlic rub it onto the chicken. If not then you will add your dried garlic with the salt and pepper.
6. Sprinkle salt and pepper onto the chicken and place it breast side down into the roasting pan.
7. Baste the chicken with half of the melted butter.
8. Bake the chicken for 15-20 minutes.
9. Reduce the oven's temperature to 350 degrees Fahrenheit.
10. Baste the chicken with the remaining melted butter and continue baking at the reduced temperature for 1.5-2 hours depending on the weight of the chicken. (Do not consume under-cooked chicken. Please check internal temperature of chicken.)
11. Allow the chicken to rest for at least 10 minutes before carving it in order to maintain the moistness of the meat.