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First the chicken, you get what you pay for when it comes to chicken. If you spend more money and get an organic, free range chicken (points for local), it's gonna taste a lot better. Whatever chicken you buy, you have to give it a little love.
First salt and pepper everywhere, inside and out. Then fill the cavity with something aromatic. Tonight I stuffed my bird with ginger, cilantro and garlic, but the possibilities are endless. Carrots, celery, onion, parsley, lemon, chilies, lime, orange... things that give off some aroma. Two or three things should do fine, just don't overstuff. You want the hot air to be able to circulate inside your bird.
Then rub with fat. Either butter or oil (veg, olive, canola, something light) smeared on the skin. If you wanna get fancy, put some softened butter under the skin. Wanna get crazy, add some herbs to the butter.
Next you should tie up your bird. Or.... don't. I've done my bird super tied up, i've just tied the legs, I have lived life on the edge and let it all hang out. If you tie the chicken it will be a bit better, but if you don't it will still be good.
Now get a few veggies. Usually 2 carrots, 3 celery stalks, an onion and some garlic; peel, slice. Put everything in your roasting pan with some oil salt and pepper. Place your baby on top.
I roast at 350°F. Some people might say that is too low. I find it results in a juicier bird. If you want to roast higher, 375°-400°F, go for it.
How long do you cook it for? Till it's done. Chicken is done at 165°F. Do I have a thermometer? No. How do I know it's done? Well, it looks done. The skin is brown, the juices run clear, you can pull the leg away easily.
Last night we had Roast Chicken, Kale and Cheesy Gnocchi.
See, not hard and delicious delicious results.
Pan gravy will have to wait for another day.
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