Roasting a chicken is not as intimidating as it looks! This recipe was inspired by a Barefoot Contessa episode. Ina Garten is one of my favorite chefs on Food network! Everything she makes is impressive! She is all about fine ingredients and beautiful presentation! I enjoy using fine ingredients when I can afford them, it makes a dish so much better. She is also into simplicity. I truly believe the less ingredients in a dish the better. Like roasting a chicken, you will cook an entire meal and it will taste rich while only using six ingredients.
Roasted chicken
Whole roasting chicken
1/2 c butter softened
1T salt
3T preferably fresh rosemary
5 medium potatoes
1lb carrots
Wash and quarter potatoes. Peel carrots with a potato peeler and cut in thirds. Place both in a roasting dish. I like using my cast iron skillet.
Preheat oven to 350.
Rinse chicken and throw away giblets. Place on top of veggies. Mix butter, salt, and rosemary. With your fingers, separate the skin of the chicken from the muscle. Put about half of the butter under the skin all over the chicken. Rub about 1/4 of the butter on top of the skin.
Place chicken breast-side down on the veggies. Bake for 1 hour.
Take the chicken out of the oven. Place the chicken on a plate and stir the veggies. Put the chicken back on the veggies breast-side up and cook for 1 hour.
Take out of the oven and you are ready to cut it!
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