How To Roast A Chicken

First, gather some simple ingredients-- some limes, some fresh herbs, and coarse ground salt and pepper... and olive oil, but obviously I forgot to put that in the photo. (Just pretend it's there.)
Then wash your chicken (in this case there are two there) and take out the yucky stuff they leave in it. Throw that away and put your chicken on the rack in your roasting pan. Stuff it with the limes (or lemons or oranges) and your fresh herbs. Just cram it all in there. Take a barbecue brush (mine came free on the bottle of KC Masterpiece) and brush olive oil all over the bird, then sprinkle liberally with the coarse ground salt and pepper.

Roast at 425 for about 45 minutes to an hour-- unless you have two chickens, which will necessitate lots of standing by the oven door waiting because it takes much longer for two of them to roast. Who knew? These took somewhere between 1.5 and 2 hours for those little white thingies to pop out, telling me that they were, in fact, finally done.

I made two chickens, in case you were wondering, because I was taking a meal to a friend so I just doubled what I was making for my family. After I did this, I thought-- why not do that every time? It didn't take all that much longer and I could freeze the meat for other recipes that call for cooked chicken.

This is a good meal and a whole chicken is pretty cheap, usually. We served this with baked sweet potatoes and corn. We also had apple crisp for dessert that night-- a perfect fall meal, warm and hearty.

If you've never roasted a chicken, I suggest trying it. It's not hard and with roasting pans being on sale right now because of Thanksgiving, it's a good time to pick one up and give it a try!



PS. If you don't normally read the comments, I would suggest reading the comments on this post, as Fiddledeedee's comment is so funny, as always! :)