Roasted Chicken

I will confess I am not a recipe follower (unless it's baking, then you've gotta. It's like a science thing.). I like to read several recipes and then combine the elements I like. Risky, but it has paid off more than it has failed! In this recipe you will probably note the lack of measurements. But we're cool, right? Tonight for dinner we are having roasted chicken. Here is how I make it:

You need a whole chicken. Rinse it and pull out all the stuff they cram inside. (Can I just say, yuck. Yes, I can, it's my blog!)

Shake some salt, pepper and thyme inside the bird.

Cut a lemon in half and stuff that sucker in the bird.

Do the same thing with a head of garlic.

Put that bird in a baking dish. I use a 13x9 glass pan.

Melt about 1 tablespoon of butter and coat the outside of the bird. The sprinkle with your favorite poultry seasoning or season salt.

Lay slices of uncooked bacon across the top of the bird until she's totally covered.

Now, cut up about 6-8 red potatoes. (I cut mine in half, then in half again but if they are huge I might alter that). Cut up one onion. Put them both in a bowl with 1 tablespoon olive oil. Sprinkle in some salt, pepper and garlic powder.

Toss until all the potatoes and onions are evenly coated, then place them around the chicken.

Bake at 350 until the internal temp is 180. This could be and hour and a half or more depending on the size bird you bought. (If your bird comes with one of those little popper out things, that's even cooler!)

Here's an important formula...
Fully cooked chicken = good. Under cooked chicken = bad

Remove from the oven and cover for 10 minutes before serving.

Yum!