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ROAST CHICKEN

1 WHOLE CHICKEN
1/2 STICK BUTTER
1/2 SMALL ONION, HALVED
1/2 LEMON, HALVED
2 CLOVES GARLIC, PEELED
1 GENEROUS SPRIG HERB (THYME, OREGANO)
1 T VEGETABLE OIL
SALT AND PEPPER

1# YUKON GOLD POTATOES, PEELED AND QUARTERED
SALT AND PEPPER

OVEN TO 500°.

WASH YOUR HANDS.

REMOVE GIBLETS, PAT CHICKEN DRY WITH PAPER TOWELS INSIDE AND OUT.

YES, REALLY, WASH YOUR HANDS.

STUFF CHICKEN WITH BUTTER, ONION, LEMON, GARLIC, AND HERBS.

YES, WASH YOUR HANDS BETWEEN EACH STEP. YOU'RE TOUCHING THINGS WITH CHICKEN GUTS OTHERWISE.

COAT CHICKEN WITH OIL; SALT AND PEPPER GENEROUSLY. PUT IN LARGE ROASTING PAN.

YES, WASH YOUR HANDS WITH SOAP AND WARM WATER FOR 30 SECONDS.

ROAST CHICKEN AT 500° FOR 10 MINUTES.

PUSH CHICKEN AROUND ON PAN, REDUCE TO 450°.

ADD SPUDS TO PAN, SALT AND PEPPER GENEROUSLY.

KEEP ROASTING 450° FOR ANOTHER 45 MINUTES, TURNING SPUDS EVERY 15 MINUTES, UNTIL THIGH TEMPERATURE IS 165° OR JUICES AT THIGH ARE CLEAR (CUT AND SEE).

WITH TONGS REMOVE LEMON FROM CHICKEN AND SQUEEZE OVER SPUDS.

USE BONES TO MAKE STOCK.