Here are some helpful how-to's to roasting a chicken at home.
First, pick up a whole chicken at the grocery store or Farmers Market. This chicken was on sale for $1.29 per pound at Whole Foods this weekend.
I think it is really helpful to gather everything you need before you get started - roasting pan, seasonings, small bowls, chicken. I like to set the roasting pan next to the sink so I don't drip anything on the counter.
Unwrap the chicken and then check the cavity and pull out the packet or any of the organs. These can be cooked or you can get rid of them.
Then clean and rise the chicken. Pull out any remnants of feathers and cut off any excess fat. (It doesn't have to be perfect - Just do what you can!) Then rise the chicken under running water in the sink. Place on the roasting pan and pat the chicken dry with a paper towel.
Now it is time to season the chicken. In order to avoid cross contamination, I separately prepare the seasoning in small containers. I add salt and pepper to one small bowl and herbs and garlic in another. I also cut a lemon in half.
Use the salt and pepper to season the cavity. Sprinkle it around the sides of the cavity and rub it in so it looks like the picture below.
Then begin seasoning the outside with the herb mixture. I use 2 cloves of garlic finely chopped with thyme and parsley. If I have fresh herbs, I will use those and if not I will use dried. I have also used a variety of herbs including basil, rosemary, oregano depending upon what I have on-hand. If you don't feel comfortable coming up with your own mixture, I would recommend taking a look at other recipes for ideas.
Coat the outside of the chicken with the herb mixture and then start by the top of the cavity and gently pull apart the skin over the breast. There will be two separate pockets and it should easily separate from the meat. Add the garlic and herbs under the skin. This really helps flavor the meat. Place the lemon halves into the cavity.
Smear a little bit of butter (less than one table spoon) on the outside of the skin to help crisp and add a little more salt and pepper to the skin. Tie the legs together by wrapping butchers twine around each leg and place in a 400 degree oven for one hour. Tying the legs together helps the chicken cook evenly.
Keep an eye on the chicken and cover with aluminum foil if it begins to get too brown. I usually do this about half-way through the cooking time. Check the temperature of the chicken with a cooking thermometer. The inside temperature should reach 160 degrees. Let the chicken rest before serving.(My final chicken)
(Photo of Tyler Florence's Chicken from Food Network)
