Simple Roast Chicken

Call me old-fashioned, but just as I believe that everyone should know how to swim and how to drive a car, I believe that everyone should know how to cook a whole chicken.

Nothing is as perfect, iconic, and delicious as a beautifully-browned roast chicken surrounded by beautify roasted baby potatoes.

INGREDIENTS:

• One 2- to 3-pound farm-raised chicken

• Salt and freshly grounded black pepper

• 2 teaspoons minced thyme (optional)

• Unsalted butter

• Dijon mustard

• Oregano

• Garlic powder

• Ginger Powder

INSTRUCTIONS:

• Rinse the chicken inside and out and dry very well with paper towels

• Remove piece of fat from the outside of the cavity

• Take a heaping tablespoon of salt and a few grinds of pepper and rub it inside the cavity. If there’s any more salt left on your hands, rub it in between the skin and the breast meat. Rewrap the chicken and refrigerate until ready to cook

• Remove chicken from the refrigerator 30-60 minutes before cooking. Preheat the oven to 250 c degrees

• Stuff the cavity with the lemon and thyme.

• Brush all over with the melted butter and mustard

• Sprinkle chicken with oregano, garlic powder, ginger powder and with a little salt and pepper

• Roast the chicken for 1 hour 10 minutes - 1 ½ hours or until golden brown

• Transfer to a platter or a cutting board and allow to rest about 10-20 minutes, tented with foil

• Carve and serve immediately

Cook's Tip: 

1. For an all-in-one meal, just toss some baby potatoes in a bit of olive oil, salt and pepper, and place them under the chicken before it goes in the oven.  Serve them both with a fresh green salad and some Dijon mustard on the side