Thursday, January 13, 2011

Whole Roast Chicken

with potatoes and salad

Rub chicken with olive oil, salt, and dried herbs of choice (I used herbes de provence). Stuff with onion, garlic, and lemons. Don't forget to take out the gross parts they stuff in the, um, hole, before you start. Unless you like the necks and gizzards, of course. Bake on sheet pan at 400 for about an hour. Very important: let the chicken rest for 10-15 minutes before you cut into it.

Roast cut up yukon gold potatoes to roast on same the pan. Toss with a tiny bit olive oil, and salt and pepper.