As you can see, the veggies under the bird didn't fare so well. I have issues with cooking chicken, I am always terrified it will be raw inside. So, I overcook. Always. This is something I need to fix. Or at least I need to invest in a meat thermometer.
A silly account of my bird cooking can be found on my other blog.
Anyway. The verdict? Despite the toxic sludge of the veggies underneath, the chicken came out fabulous! Flavorful and moist, with a crispy skin. The chicken itself was a meal the first two nights, with the meat being scraped off the following nights and thrown into salad or pasta.
Easy Roast Chicken
- 1 whole chicken, ~4 lbs
- 1 lemon, halved
- 2 springs thyme
- 1 garlic head, cut in half
- Various veggies (I used carrots, celery, and onions)
- 3 tbs butter, melted
- salt and pepper
-Rinse and pat dry your bird, being sure to rinse inside the cavity. Stuff cavity with lemon, thyme, and garlic.
-Truss your bird appropriately. Mine came already tied up and that was good enough for me.
-Place in roasting dish on top of chopped veggies. Pour melted butter over bird and sprinkle with salt and pepper.
-Roast at 425 degrees for 45-55 minutes, until juices run clear and the chicken is cooked through.