roast chicken

one of my "go-to" meals is a simple roast chicken. we have it at least 3 times a month. the meat is so versatile and i always save the carcass for stock. i have a feeling that all you mom's who read/write this blog already have this in your repertoire, but the question of this blog is "what are you making for dinner?" and this, dear reader, is what i'm making for dinner (or made for dinner).

ingredients:

1 fryer/roast organic, free-range whole chicken (3-4 pounds)

1 lemon

1 head of garlic

butter

olive oil

salt

pepper

red onions

yukon gold potatoes

instructions for chicken:

pre-heat oven to 415

wash and dry chicken thoroughly

salt and pepper inside and out of chicken

rub melted butter all over the outside of the chicken

stuff the cavity with lemon wedges and garlic

twine the legs together

instructions for onion/potatoes:

cut the veggies into wedges and scatter on the bottom of roasting pan

salt and pepper

coat and toss with olive oil

lay the twined chicken on top of the onion/potatoes. roast for an hour to hour/half (until juices are clear when you poke the thigh area with a knife). rest for 15 minutes. serve up!