Roast Chicken

Ingredients

• 1 whole chicken Rosemary Thyme

• Salt

• Pepper

• Garlic powder (optional)

• 1 head of garlic, cut in half

• 1 lemon, quartered

• 1 sprig rosemary

• 1 large onion, quartered (optional, in place of garlic)

Directions

1. Preheat oven to 375°F (190°C). In a baking pan with raised edges, make a ring of tinfoil to raise the chicken so it doesn’t touch the bottom of the pan.

2. Take the insides out of the chicken and set them aside for chicken soup (in a cheesecloth, if possible).

3. Rub the outside of the chicken with rosemary, thyme, salt, and pepper.

4. Add salt and pepper to the inside cavity then stuff with the head of garlic (or onion), lemon, and sprig of rosemary.

5. Roast it at 375°F (190°C) for 20 minutes per pound plus an additional 10 to 20 minutes overall (so a 2.5 to 3 lb chicken cooks for 1 to 1 hour and 15 minutes, and a 4 lb chicken will be somewhere around 1 hour 45 minutes)

6. For a larger chicken, roast at 350°F (175°C). For a 4 to 5 lb chicken, cook for 1 1⁄2 to 2 hours.

7. When you take the chicken out you should have juices in the pan. Grab the chicken using two large forks and turn it upside down so that any juices that collected inside will dump out into the pan. Take the garlic and lemon pieces out from the inside and discard.

8. See gravy recipe for gravy. See chicken soup recipe for a soup made of the innards and chicken carcass.

9. Let the chicken rest for 10 minutes then carve.