Chicken. Mmmmmm.

Yum.

It’s finally cool out, after one of the warmest Octobers in memory. The air is crisp. The leaves are golden. The heat is coming on at 2AM.

So it’s obviously oven-roasted chicken time.

I know what you’re thinking. “Who, me? Roast an entire chicken? All by myself?”

Yes, dear friend. You can do this.

It’s actually way way way easier than making a tuna sandwich. I promise.

First: get a chicken. Defrost it. If it has guts and a neck tucked inside, take them out. (Want to be really brave? Save them in a plastic bag in the fridge and I’ll teach you how to make fabulous chicken broth.)

Next: rinse off the chicken, inside and out. Yup, right in the sink. Just rinse it.

Place said chicken in a roasting pan. 

Put about a half a stick of butter in a small dish, and add in some rosemary (fresh or dried), some sage (same) and some salt. Melt the butter in your micro or on the stove. Brush it over the top of the chicken and put the pan in a preheated 350 degree oven.

Go read a book or something. Do yoga. Have a glass of wine.

Come back in 45 minutes and use a spoon or pastry brush to put some of the drippings and butter back on top of your chicken.

Go back and read some more. Or wine some more.

In about another 15 or 20 minutes, check on your chicken.

Is the skin looking golden and slightly crispy? Awesome. You’re done.

Is it still looking pale and not crips? Give another ten minutes. Come back and check again.

When it’s ready, shut off your oven and put the chicken on the counter for five minutes to settle and cool a bit. Then grab a good knife and carve away.

See? Easy peasy. Seriously.

ANYONE can roast a chicken and make it sensational.

Optional cool things to do: place a couple of pieces of lemon or orange inside of the cavity before baking.  Or a half of an apple and a bit of onion. Yummy.

You can add any spices that you like to the butter. Cumin is a favorite here, but other spices are good too (garam masala, paprika, turmeric, chili powder). Experiment and enjoy!