No one can resist the simplicity and savory delight that is roast chicken. While a rotisserie chicken can be purchased for a mere $5 at the grocery store, I grow weary of the store-bought taste. A roasted chicken is affordable enough to feed your family, but elegant enough for company. Everyone seems to have a favorite roast chicken recipe. Stick with what works for you...but, if you have not yet endeavored to roast a chicken, might I recommend my version: Roast Lemon-Herb Chicken & Potatoes
Whole 3-4 lb. chicken 1/2 cup canola oil 2 tablespoons soy sauce 2 tablespoons red wine vinegar 2 tablespoons fresh rosemary, chopped 1/4 teaspoon thyme 1/4 teaspoon sage sea salt lots of pepper 2 cloves garlic 3 stalks celery 1 lemon, halved 1 yellow onion, sliced 6 potatoes, quartered olive oil
Prep chicken: remove giblets. Wash chicken, and pat very dry, inside and out. Slit tiny pockets in skin for tucking in legs and wings. Toss potatoes and onions in 2 tablespoons olive oil, and spread evenly on a large cookie sheet covered with foil, leaving space in the center of cookie sheet for the chicken. I usually place one half of the lemon the the pan as well (cut side facing up). Sprinkle salt and pepper to taste. Preheat oven to 450F.
Mix canola oil with the next 5 ingredients. Brush oil mixture inside the cavity and all over the outside of the chicken. Stuff cavity of chicken with one half of the lemon, garlic cloves, and all of the celery. Sprinkle salt and pepper generously. Place chicken at the center of the cookie sheet.
Place in preheated oven for 1 hour and 20 minutes. Use thermometer to test doneness. Let chicken rest when removed from the oven, for 15 minutes to retain moisture in the chicken.