Recipe: Boyfriend Roast Chicken
Serves 4, or 2 plus leftover chicken for another meal
1 roast chicken, about 3 to 3-1/2 pounds
Salt and pepper, to taste
1 yellow onion, peeled and cut in half
1/2 carrot, cleaned and peeled
1/2 stalk celery, trimmed
2 cloves smashed garlic (hit it with the side of a chef's knife and smash it open)
2 sprigs each fresh rosemary, thyme, and oregano
1 Tablespoon olive oil
1 Tablespoon melted butter
Preheat the oven to 350 degrees. Rinse the chicken and pat it dry. If the chicken has the giblets or neck inside, remove those and lightly season the inside of the chicken with salt and pepper. Put half the onion, the carrot, celery, lemon, garlic, and fresh herbs inside the chicken. Tie the legs together with twine. Slice the remaining onion and put it in a roasting pan sprayed with cooking spray. Put the chicken on this bed of onions.
In a small bowl, combine the olive oil and melted butter. Using a basting brush, brush every inch of the chicken with the oil-butter mixture. Season the entire chicken with salt or garlic salt and pepper and bake on the middle rack for one hour and fifteen minutes.
Turn up the oven temperature to 375 degrees and cook for another 30 to 45 minutes, or longer if your oven isn't as hot or your chicken is a little bigger. If the top still isn't crispy, put the chicken under the broiler for a few minutes to completely brown it. You will know when the chicken is done when you pull at the leg and it feels ready to come off, and the juices run out clear and not pink when you pierce the skin with a knife.
Remove the chicken from the oven and cover it with foil. Let it sit to set the juices for about 20 minutes, then serve with any of the vegetable side dishes in this chapter. Remember to use what you have.