One of my favorite things to make for dinner is a roasted chicken. It's easy to make and much tastier to eat compared to the supermarket rotisserie chickens, which by the time you get home are cold and dry. I think this dish is the first thing that I ever made that I actually liked and made me feel as if I cook. Mainly because I didn't over cook it. Up until then, chicken was one of those mystery meats to me that you had to cook and cook and cook. I could never tell when it was done so I just kept cooking it. I thought chicken was suppose to be dry and chewy. But then I made this chicken and it tasted like chicken is suppose to taste. I make this when I'm short on time but still want to make something good. It's perfect for a Sunday dinner. I like the way it makes the house smell like a home when it's cooking in the oven. Plus, there are always leftovers for the next day.
*This is not the most flattering picture of the chicken and I feel bad for her about that. I took it after we started carving into her and thought "hey, why don't I write-up this chicken recipe". I would have made her more camera-ready but this isn't a stunt chicken. It is what it is over here.
3-4 lb whole chicken
1 tsp each of basil, thyme, salt & sage
2 tablespoons butter
3 carrots sliced length wise
Directions: Wash chicken and pat dry. Preheat oven to 375 degrees. Melt butter over medium heat and add in the herbs. Rub chicken all over with the herbs and butter. Place uncooked carrots underneath the chicken Roast chicken uncovered for 1 1/2 - 1 3/4 hour. Every 15-30 minutes or so, baste the chicken with the pan juices.
Regardless of the time listed you really have to know thine oven. When I was in our last house this chicken took 1 hour 20 minutes. In my new house it takes 1 hour 40 minutes. Also, it depends on how big your bird is. The chicken is done when it's a nice brown color and looks done. The legs move loosely in their sockets and the juices run clear. Once it's done, take it out and let rest for 10 minutes covered. Serve with the carrots and mashed potatoes. One of my favorite things about this recipe is that it always delivers and never disappoints. It turns our perfect every single time. You just gotta love that kind of dependability.
Some people use the chicken carcass to make chicken stock. I can't do this. For some reason it totally grosses me out. I make chicken salad instead. Too tired to write the recipe tonight. I'll post tomorrow.