Roasted Chicken

Last night I cooked roasted chicken with creek-bank potatoes and green beans. Needless to say we did not have leftovers. Chicken is easy and I like it best cooked with simple spices. Feel free to add more spices if you like. Rosemary is a great spice to add if you are in the mood. I would add about 4 tablespoons of fresh rosemary.

Here is how I made the chicken. 

Ingredients:

• 1 whole roasting chicken (5 to 6 pounds)
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 3 garlic cloves, minced
• 4 tablespoons butter
• 1 small onion, peeled and whole

1. Preheat oven to 375 degrees
2. Clean chicken. When it is purchased, the neck, liver, heart and gizzard are placed inside the bird. Remove and clean the inside of the chicken with cool running water. I remove any excess skin around the neck area and tail area with a knife or scissors. Make sure that all the feathers are gone. 
3. Pat the chicken dry with paper towels. This will allow the seasonings to stick to the skin and let the skin crisp up while cooking. 
4. Salt and pepper the outside and inside of the chicken cavity. Place the butter (not melted) garlic and small onion inside of the chicken's cavity. 
5. Place chicken breast-side down into a roasting pan. Cover with lid or foil. 
6. Place in a preheated oven for 60 minutes. Remove from the oven carefully flip the chicken over breast-side up. Replace cover and cook for 60 more minutes. 
7. Remove cover and continue to cook for 60 minutes or until the internal temperature reads 180 degrees. 
8. Remove from the oven and cover with tented foil or lid and rest chicken for additional 10-15 minutes before serving. Discard onion from the inside of the chicken. It is for flavoring only! 
9. Serve with sides and enjoy!