Fool-Proof Roast Chicken

Once you get this down, you will find the confidence to do anything in the kitchen! For me, it took a few times to finally feel like I've got it. Like, confident enough to serve to guests :P My problem was always not being sure if it was cooked through or not. But I'll help you figure that out! No big. I promise.
 

Fool-Proof Roast Chicken

Ingredients:

For the chicken:

One 3-3.5 pound whole chicken
One lemon cut in half
One garlic head cut in half (horizontally)
A couple sprigs of thyme or rosemary (optional)
One tablespoon room temperature butter
Salt and pepper
Kitchen twine

For the veg:

One to two whole onions, thickly sliced
Four carrots thickly sliced
One to two potatoes, cut into chunks
Olive oil
Dried or fresh thyme or rosemary (optional)
Salt and pepper

Directions:

Preheat your oven to 425 degrees.

Prepare the chicken by taking out giblets and rinsing both inside and out. Dry the chicken completely with paper towels. Liberally salt and pepper the inside of the chicken. Insert the lemon and garlic halves into the chicken. Insert thyme or rosemary, if using.

Place the cut veggies into a roasting pan that fits the chicken snug or with a one inch border surrounding the chicken (the point is for the chicken to fill most of the pan so that the drippings don't burn off). To the veggies, drizzle some olive oil and season with salt and pepper. Add thyme or rosemary, if using.

(I'm missing potatoes here because I didn't have any at the time)

Now, take the chicken and set it on top of the bed of vegetables. Using your hands, smear the softened butter all over the chicken. Get in there! Liberally, and I mean, liberally, salt and pepper the outside of the chicken. Finally, truss the chicken so it stays tight and right while cooking. (Tie the legs together.)

Put the chicken into the oven and roast for about one to one hour and fifteen minutes. If the vegetables look like they're burning, add a little water or chicken stock to the pan (I didn't have to because there was plenty of drippings to keep the vegetables moist).

Now here's how you know if it's done. Slice in between the drumstick and thigh. If the juices run clear and continue to run clear, it's game.

Cover the chicken with foil and let it rest for about 15 minutes. Cut and serve alongside the roasted vegetables.

Remove any remaining meat off the chicken and use for other meals. The ideas are endless!