I've made this many times now. This chicken is delicious. The only things I put in/on the chicken are lemon and salt and it comes out perfectly done every time - moist, crispy skin, and cooked all the way through.
I prepare the chicken in the morning to just throw it in the oven in the evening. Clean it, put it in my roasting dish while I chop some veggies, then dump out the liquid out and pat it dry with paper towels. I put carrots, savoy cabbage and celery on the bottom of a casserole dish (sometimes baby potatoes too), then rest the chicken (breast side up) on top of the veggies. I stick the casserole dish in the fridge uncovered for the rest of the day.
In the evening I bake the chicken as directed. Keeps coming out PERFECT. The veggies underneath make for flavorful sides (I discard the celery - it's mushy - but the cabbage, carrots and potatoes are divine).
I use the drippings from the chicken (and the juices from the plate where the chicken rests, too) to make a yummy gravy. Just add water and flour to thicken it. If I want more gravy for leftovers, I add extra water and throw in a chicken bouillon cube.
Thanks for the super simple roast chicken recipe! I wouldn't change a thing.
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I've made this many times now. This chicken is delicious. The only things I put in/on the...