Roasted Chicken

It seems like there is a concept of roasting a chicken as a daunting task. Reserve for special occasion that  calls for a "difficult" recipe. However, roasting a chicken in the oven is far from that. In actuality it is one of the easiest recipe I have ever done. No need to stay in front of the stove, stirring continuously. Once popped in the oven, you just leave it. Unless you want some sides. Although this recipe also takes care of that cooking in the oven. Also, this is a one pan type of cooking which I love, since I'm the one who washes the dishes here, I always prefer one pot recipes. Allow at least 2-3 hours of cooking and prep-time for this recipe.


Ingredients

4-6 Lbs Whole Chicken
3 Medium Onions
3 Bulbs of Garlic
3 Lemons
3 Medium Size Carrot
4-5 Medium Potatoes, 
1/2 Cup Butter (Melted)
Salt and Pepper
Dried Thyme


The day you're going to cook the chicken, sprinkle it with KOSHER SALT. This actually suck some of the moisture out of the skin and flavor the skin as well. 

** Before everything, make sure the chicken cavities are cleaned.**

3 hours before dinner... PREHEAT the oven to 420-425'F

Sprinkle KOSHER SALT and PEPPER on the cavity of the chicken, Cut the GARLIC BULB, 2 LEMONS and "shove" them inside the cavity as well. Tie the CHICKEN legs with twine to pull them together. and tuck the wings under the chicken.

Dry the CHICKEN with paper towel, making sure the skin is fully dry. This will ensure that the skin will brown because excess moisture has been taken away from the skin.

**I used a 9x13 casserole dish. The pan youre using musn't be too big, this will cause most of the vegetable to burn and wont circulate the heat properly.**

Cut the ONIONS into strips and place them on the bottom of the dish, place the chicken, making sure to tuck the wings under. Peel and Cut the CARROTS into thirds and spread them around the chicken, doing the same thing for the POTATO as well. Break the GARLIC BULB into individual cloves. There's no need to peel the skins of the garlic since it will be easier to remove them once cooked. 

Cut a LEMON in half and squeeze the juices around the vegetables, sprinkle some SALT & PEPPER. 

For one last time, dry the chicken, brush the melted BUTTER on the chicken, the butter will also ensure further browning of the skin. Sprinkle SALT&PEPPER and THYME on the skin. And just spread the excess melted butter around the vegetables. 

Bake for an hour and 30 minutes. Using an internal thermometer make sure the chicken reach 165'F-170'F.

**If you dont have an internal cooking thermometer, it is a cooks note to stick a steak knife between the thighs and if the juices runs clear then the chicken is cooked through. This technique comes from the knowledge that the thigh of the chicken is the thickest and takes longer to cook. Although you have to make sure that you stick the knife deep enough.**

Take the chicken out from the dish and cover with aluminum foil. Letting it rest for a good 30 mins. This lets the juices mellow and prevents the chicken for drying once cut. 

Meanwhile, put the vegetables back in the oven and reduce the heat to 400. Stirring them occasionally. 

If you happen to cook the chicken too early and no ones in the house is ravishing, reduce the heat to 250-300'F and place the chicken back on the dish and cover with aluminum foil with holes in them. 

Serve and enjoy.