Go to Roast Chicken

My mom makes a mean roast chicken. But for some crazy reason mine never tastes like hers! Funny how its always like that. I found this recipe through Pinterest and thought I'd give it a shot. I read online that the secret to a beautiful crusty skin is a dry chicken and that is TRUTH! So beautiful. B doesn't even like skin and he thought it was delicious! If your chicken is bigger I would decrease temp to 400 and go an extra half or or so. Enjoy! 10/10

Ingredients:

1 (5-6 lb) whole chicken

Kosher salt

Freshly ground black pepper

Fresh or dry thyme

1 lemon halved (optional)

5-6 cloves garlic cut in half

1 large onion sliced

Carrots

Olive oil

Directions:

1. Remove chicken and giblets and discard. Pat chicken dry

2. Salt and pepper the inside of the chicken

3. Stuff the cavity with thyme, lemon, and all garlic.

4. Brush the outside of the chicken with 2 TBSP olive oil and sprinkle again with salt and pepper.

5. Tie the legs together with floss (unwaxed) and tuck wing tips under body.

6. Place veggies in bottom of roasting pan and toss with salt, pepper and some thyme. Place chicken on top.

7. Roast chicken for 1 1/2 hours or until juices run clear when you cut between leg and thigh.

8. Remove chicken and cover with foil for 20 min.

9. Slice chicken and serve with mashed potatoes and gravy! Yummy!