ROAST CHICKEN

Today we are going to show you how to roast up a big chicken.

The day I made this, it was it's pouring rain in Florida, so we did this in the oven.

I do like chicken. You can make it so many ways, I am sure you can find some chicken recipes you will like.

One of the easiest recipes I have found is just to throw that clucker in the oven. Simple, isn't it? I did say 'clucker', right?

But you have to do a couple of things before you can eat it. And I don't mean a drive to the KFC. (Although once in a while, I like that kind of chicken.)

This is great for a rainy weekend. AND you'll have enough left over for the following week. Another night you won't have to 'eat out'.

Here's how its done.

1 - ROASTING CHICKEN. Pat that bird dry and cut off the wing tips

Place a small rack in a large pan (grease the pan) 

Rub the bird with some EVOO and sprinkle with Seasoned Salt

Place the bird in the pan

Tie up the wings to the bird

Take a ½ head of un peeled garlic and place it in the cavity

Place some potatoes in the pan around the bird

Sprinkle some powdered Rosemary and the juice of one lemon on the chicken

Place another ½ head of garlic around the bird. (peeled)

Roast uncovered in a 400 degree oven for 30 minutes

Time for an adult beverage

After 30 minutes, turn oven to 350 and roast for another ½ hour. Baste with ½ cup of chicken broth.

After 30 minutes, turn oven back to 400 and baste with another ½ cup of broth.

Yeah, go ahead. You have time 

After 30 minutes, turn oven back to 300 and roast until internal temp is 170 degrees.

Remove from the oven and rest the bird for about 10 minutes. 

Internal temp should rise to 180

Ready to cut up and serve.

I have yet to master the cutting up part, so Penny jumped in to assist 

Goes good with the taters, along with a side veggie and salad.

Or with just the taters.

Enjoy