Roast Chicken

Roast Chicken

Rinse chicken inside and out and pat dry with paper towels

Place in roasting pan (9x13?) breast side down.

Rub with  ½ - 1 tsp olive oil, then rub with ½ of:

1 tsp garlic powder

½ tsp onion powder

½ tsp season-all

½ tsp kosher salt

½ tsp thyme

turn over and repeat on other side.  Loosen skin over breasts, and rub ½-1 pat butter between skin and meat on each side.

Roast 400 for 2 hours, uncovered (keeps the skin crispy).  Remove from oven, cover loosely, and let stand for 15 minutes.

Clinton Kelly - Freakin’ Fabulous Chicken   (not tried yet)

1 whole chicken
pat dry with a paper towel
rub skin with butter
salt and pepper the skin

in the cavity of the chicken: bunch of any fresh herbs

1 whole lemon (puncture with knife all over and shove the lemon into the cavity)

tie with twine or use small metal skewers to close up

oven at 450 degrees for 20 minutes, to sear the skin

then lower the temp. to 350 degrees cook 15 minutes for every pound.