Sometimes, don't you just want to roast a whole chicken? Well. I do. And I did the other night. There are about a million ways to do so, but here's an easy and fast way, from me, to you.
1 whole roasting chicken (giblets removed)
2 T butter, sliced
1 lemon, quartered
6 cloves garlic
3 sprigs rosemary
3 sprigs thyme
Salt and pepper
Preheat oven to 450. Rinse chicken and dry thoroughly. Place in roasting pan, breast side up. Before I had a roasting rack, I just used a deep baking dish and it worked just fine! Cut slit in skin of breast and stick butter slices under skin. Stuff chicken cavity with lemon, garlic, and fresh herbs. Chop carrots and shallots (you could also use onion and potatoes) and spread around chicken. Generously rub olive oil all over chicken and season with salt and pepper.
Place chicken in oven and cook for 15 minutes at 450, to brown the skin. Then turn oven down to 350 and cook for another hour or hour and a half, or until the internal temp reaches 165 degrees with a meat thermometer. Click here for a good internal temp source. Baste chicken every 20 minutes or so.
Good idea if you're feeding a crowd. Or two. I like to overfeed my crowd of two.