Recipe: Easiest Ever Roast Chicken

This chicken never disappoints. 

Boyfriend is a ridiculously lazy cook, as well as a garbage can for food, so imagine my skepticism when he "cooked a chicken for dinner". With reluctance, I ate some of what he'd sliced and, to my glorious discovery, it was moist, delicious, and had crispy skin! Hurrah! An easy recipe with little to no effort involved is actually delicious.

You can thank me later.

Easiest Ever Roast Chicken

Ingredients

• 1 3-4 lb young chicken (I got a Kosher Valley Young Chicken at...you guessed it....WF)
• 1/2 small onion, cut into wedges
• 1/2 apple, cubed
• Fresh Spices: Thyme, Rosemary, Sage
• 2 garlic cloves, sliced thinly 
• 1 cinnamon stick
• Sea Salt and Freshly Ground Black Pepper
• Olive Oil

Instructions

1. Preheat your oven at 350F. While you're waiting, take out the "innards" from your chicken (mine didn't have them included - yay!), and stuff it with your onion, apple, spices, garlic and cinnamon until it's full. The cavities in young chickens are pretty small, so you might have to get a little extra friendly with your chicken to make it fit...

2. Rub olive oil over the entire chicken, and then season with as much salt and freshly ground pepper as you like. I like mine pretty seasoned. 

3. Place on either a broiler pan or - if you're having a "me" moment - just put it on a baking rack over top of a cookie sheet lined with foil. It cleans up pretty easily. (A trick one of my coworkers suggested: if you want to just put it on the cookie pan, surround it with rice or potatoes, and they'll soak up some juice so your bird still gets crispy.)

4. Put in the oven for ~20 minutes per pound; then you'll want to raise the temp to 425F for an extra 20 or 25 minutes so it gets the skin nice and crispy.

5. Pull it out of the oven, and wait 15-20 minutes before carving !

How to carve a chicken (yeah, I didn't know how to, either):

My first attempt was a butchery, but hopefully it'll improve with time!

Thanks for Reading!

CJ