Is there anything better than a perfect roast chicken? Thanks to my college roommate Madeline I have mastered the fine art of roasted chicken. And I highly recommend you do the same. Tonight I made this chicken along side delicious baked yams and roasted asparagus. A wonderful added delight to this dinner is that its all done in one pan so very east clean up.
OK, buy a whole chicken. Preheat oven to 400. Remove the little bag of organs and everything in his cavity. Give him a shower under the faucet then pat him try with paper towels. You can season him many ways, but tonight I kept things simple and massaged him with a little olive oil, Dijon mustard, salt and pepper. don't forget to get all of this on his inside too. Then I stuffed him with quartered lemon and onion. I put him on a bed of large diced onion and put him in the oven for about an hour. I also often roast with diced carrots or potatoes or garlic, but tonight it was just the onion. I wrapped 2 sweet potatoes in foil and placed them in the oven. This baked for about 1 hour or until the juices from the chicken run clear, his little wings wiggle easily when you touch them, and his skin a crispy and brown. I tossed the asparagus in olive oil, salt, and pepper, and placed those in the pan for the last 15 minutes or so. Simple, classic, healthy... and perfect way to end the weekend.
