Color Me Domestic - Roast Chicken

"And I helped!" There was something about Shake 'n Bake Chicken that was so great growing up. The chicken always came out perfect. During the summer, Dad's BBQ Chicken was the ultimate staple. In the last three years I've developed a love for whole roasted chicken recipes. 

Bethenny Frankel's version is straight forward (easy), adaptable (use what you have) and delicious. 

"Boyfriend Roast Chicken" 

• Whole Frying Chicken (3 to 3 1/2 lbs)
• Salt and Pepper
• 1 Yellow Onion
• 1/2 Carrot (or 3 or 4 baby carrots)
• 1/2 stalk Celery
• 1/2 Lemon
• 2 Cloves Smashed Garlic
• 2 sprigs each Rosemary, Thyme and Oregano (or about 2 tea spoons each dried)
• 1 tablespoon olive oil
• 1 tablespoon (melted) butter

Preheat the oven to 350 degrees. Take all of your ingredients out of the fridge (yes, even the chicken) before you prepare. Slice the onion in half and remove the outer layer. Slice one half of the onion into strips and after spraying the roasting pan with cooking spray and spread the onion out to create a layer. 

Stuff the chicken with the onion, carrot, celery, lemon, smashed garlic (tip below) and herbs. Tie the legs together with twine. Set the chicken on top of the bed of onions.

Combine the melted butter with the olive oil and brush it over the chicken covering it. Season with salt and pepper.

Cook in the oven, uncovered for 1 hour and 30 minutes. After an hour and a half, increase the temperature in the oven to 375 degrees and cook an additional 30 to 45 minutes. You'll know it is done when you tug on one of the legs and it feels ready to pull off. (My oven's magic time is an additional 35 minutes). Remove the chicken from the oven and cover with tin foil for 30 minutes to let it sit.

Carve the chicken and serve with vegetables! One 3 LB chicken will serve 4 people or 2 with left overs or serve 1 and make a chicken salad for the week!

Never had to "smash" garlic before? Anytime I use garlic this is my method. Chop off the end but leave the skin on it. Using the end of your knife (near the handle) and literally smash the garlic. And, the skin of the garlic clove slides right off.

Oh, and Chicken Salad is as easy as shredded chicken, celery, red onion and grapes. Mix in olive oil, lemon juice to start. If you want more zip, mix in some mustard or hot sauce.