Roasted Chicken

First I rinse and dry the chicken, being sure to remove the gizzards. Which in human means, the guts and neck. Set aside on a piece of parchment/wax paper. While it is "resting" I prepare my carrots and potatoes. I peel and cut the carrots into slices, about and inch thick. I wash the potatoes and chop then in for sections. The carrots take longer to cook so make them smaller. Preheat the oven to 400 degrees.

I stuff the chicken with one whole lemon, sliced in half. One whole garlic bulb, sliced in half, basically slicing each individual bulb in half. One whole onion quartered.

This is what it should look like when the bird is stuffed.

Next you put all the vegetables in the bottom of the pan. Then put the chicken on top. So this is what the chicken will look like when it is all stuffed and ready. Sprinkle with salt and pepper. And if you want a healthy dinner then at this point you put the chicken in the oven. But if you need some comfort food then do the next step!!!

So if you need some serious comfort you spread a cube of softened butter on top!! Then sprinkle salt and pepper on top. Now place in oven!

Bake at 400 degrees for 30 minutes, then drop the temperature to 350 degrees and bake for another 60 to 90 minutes. The potatoes and carrots should be fork tender. Remove the chicken from the pan and let rest for about 15 minutes before carving. I put my vegetables back in for this time. I like my potatoes and carrots really roasted!! This dinner is great served with home made bread.