It's chicken roasting season folks! I can't tell you how many chickens I have roasted since the weather cooled down. I am pretty sure roasted chicken is the easiest comfort food to whip up on a cold winter night.
I typically use the recipe below from Tyler Florence as my starting point and then modify it for my mood. Sometimes I omit the lemon and add an onion or only use parsley instead of all three herbs. It all depends on my mood and what I have on hand. This recipe is so adaptable to whatever suits me, it is a great foundation!
Lemon and Herb Roasted Chicken from Tyler Florence
1 (4 to 5 pound) free-range chickenKosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
Preheat the oven to 400 degrees F.
Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside.
Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape.
Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil.
Roast the chicken for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin.
The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
Because I actually like roasted brussell sprouts, I served Martha's brussell sprouts on the side instead of your typical potatoes.