Simple Roast Chicken

There is nothing better then a good, simple, beautiful, whole roast chicken. Just something about it I cant explain...

Sundays is usually the day I choose to make it, this way I have leftovers during the week for a good chicken salad or chicken sandwich...but its a perfect family meal to end the week with.

I prefer roasting my chicken standing or propped up using a beer can chicken holder, which can be purchased at your local hardware or kitchen store. I feel using the holder gives the bird a good golden roast all the way around.  I also recommend roasting the bird with whatever root veggies you like, they hold up a lot better with long roasting periods. And on this recipe, I used dry herbs but fresh herbs are just as good!

I made it last with my Kale and Cannellini Bean Ragout. It was the perfect combination. Enjoy! =)

Serves 4-6

Ingredients

1 5-6 lb whole chicken for roasting
5 tbsp olive oil
3 garlic cloves, minced
1 1/2 tsp dried rosemary
A good amount of kosher salt and pepper
1 lemon cut in 4 wedges
1 red onion cut in wedges leaving some of the root ( this way, the wedge stays together)
1 yellow onion cut in wedges leaving some of the root
1 1/2 lb of fingerling potatoes


Directions

Preheat the oven to 425 degrees.

Have a large roasting pan and beer can chicken holder ready. Remove the chicken giblets. Rinse and scrape the chicken with a knife to clean it inside and out. Pat dry and set aside on the roasting dish.

In a separate bowl, mix the olive oil, garlic, rosemary, salt and pepper and whisk together well. Use 3/4 of the olive oil mix to rub on the chicken. Make sure to cover all areas of the chicken inside and out. Stuff the chicken with the lemon wedges and place on the beer can chicken holder in the middle of the roasting pan. In a separate bowl, toss the rest of the olive oil mix with the onions and potatoes and place in the roasting pan around the standing chicken. Salt and pepper chicken and vegetables more if you feel its necessary.

Roast the chicken for 1 1/2 hours, or until your meat thermometer has indicated it is done or juices have run clear. Remove the chicken and cut it into pieces. Place the chicken pieces on a platter with the vegetables and serve right away.