Roasting a chicken is something that I have been highly anticipating, and almost scared of doing! Seems like everyone has been roasting a chicken lately so I figured why can't I do it? I have to admit, while it was very tasty, I don't think I see what all the hype is about! I would any day rather buy a rotisserie chicken at the grocery...but that's just me. There was a lot of work involved (not really, but just the type of work I didn't enjoy...aka digging out the innards of the chicken). Its also a little difficult for me to pull this off on a weeknight, unless we want to be eating dinner at 9 pm by the time we get home from the gym and all. The taste was really good, but I don't know, it just wasn't for me! Maybe more of a special occasion thing. I'm sure a lot of the people who read this are going to think I'm crazy!
I found my inspiration from Lauren's blog and How Sweet.
1 whole chicken (I used one about 5-6 pounds)
a few garlic cloves
2 or 3 carrots
1 potato (I didn't have this but think it would be a good addition)
Salt & Pepper
Pull out innards and rinse chicken inside and out. S&P inside of chicken. Rub olive oil all over the outside and S&P the outside. Chop the onion & carrot in large pieces. Layer the onion & carrots first in the pan. Place the chicken on top. Fill the chicken with quartered lemons & garlic cloves. Place chopped potatoes around the sides. I actually fit everything in a 8 x 8 glass pan. I was shocked how much juice that chicken provided! It was soo juicy and tasty! Bake at 425 for 1 hour 15 minutes to 1 hour 30 minutes. Check that juices run clear prior to serving. The best part is the thin crispy crust!