Roasted Chicken

This is my secret weapon. Roasting a chicken is SUPER easy, once you know a few tricks! These are just basic guidelines; mix and match as you see fit! Here are a few tips: you can't over-spice - the flavor has to reach all the way into the chicken. Also, by cooking at a high temperature and keeping a layer of liquid in the bottom of the roasting pan, it helps keep the meat moist by creating a moist cooking environment. And ALWAYS let your meat rest after cooking - if you cut into it immediately all those juices will come flowing out; by letting it rest for a few minutes the meat will absorb all that juice back.

1 roasting chicken

1/2 lemon

1/2 onion, quartered

3 cloves garlic, peeled

1/4 cup butter

1/8 cup spices (see mixtures below)
1 cup white wine (or chicken broth)
water

Move your oven rack to the bottom level, and preheat oven to 425 degrees. Remove giblets from inside cavity, if applicable. Rinse and pat dry inside and out. put lemon, onion, and garlic into cavity. rub outside of chicken with butter and sprinkle spices all over. Place onto roasting rack in a pan, pour wine or broth into pan, and place in oven for 1 hour 45 minutes. Check every half hour to make sure the liquid in the bottom pan hasn't evaporated. Add water as needed to keep a layer of liquid. Remove from oven and let rest 15 minutes.

Spice blends I like:
Thyme, rosemary, sage
Tarragon, parsley, ground mustard
Rosemary, smoked paprika
Herbs De Provence spice blend