Roasted Chicken

Roasted chicken is one of my favorite meals. I got the recipe from the Barefoot Contessa. I LOVE it. A 4-5 lb chicken costs about $5 and feeds all four of us. You can beat that...

Start by brining the chicken overnight. About two and a quarter hours before you need to eat it, take it out of the brine, put it in a roasting pan, and let it come to room temp. (You don't have to do this, or do this completely if you're rushed, but it helps.)

Meanwhile, quarter a lemon and slice a head of garlic in half (so that each clove is sliced in two). Stuff the lemon and the garlic into the cavity and tie the legs together. Drizzle with olive oil (I brush it with a basting brush as well). Salt and pepper it. Cover loosely with tin foil.

Cook at 425 for thirty minutes. Remove the foil, and cook for another hour. Let it rest for 15-30 minutes before serving.

We eat it with mashed potatoes. Everyone is a fan. I have also subbed an onion for the garlic - it works as well. I don't worry with carving it perfectly - I just get the meat off the bone. It may not look all Southern Living and whatnot, but it tastes gooooooooooood.........