Herb Roasted (Whole) Chicken

I consider myself a chicken connoisseur.

It is my favorite form of savory protein. 

I love it in nearly every form.

It's useful in practically every dish. 

It's just plain delicious. 

But this. 

THIS is THE best chicken I have EVER eaten. 

Seriously. 

Kevin and I were drooling over the bird. 

We may have dug in with our fingers. 

Ahh, the beauty of it being just the two of us. :) 

I don't normally eat the skin of chicken. 

But this. 

THIS was irresistible.

Before we sat down to eat (and after we had already "sneaked" a few savory bites) Kevin said, 

"Every time I want to marry you all over again." 

*blush* 

But seriously. This is the simplest meal ever.

It took maybe five minutes to prepare. 

Only an hour to cook.

And less than a minute to devour. ;)

serves: 3-4

Ingredients

1 whole chicken, 4-5lbs 

2-3 Tbsp canola oil

1-2 tsp parsley flakes 

1 tsp dried thyme 

1 tsp oregano 

salt & pepper

1 orange or lemon, quartered

1 small onion, quartered

3 cloves garlic, crushed

Directions

Preheat oven to 450 degrees. Remove wrappings and inner packing of chicken. Dry the surface of the chicken off thoroughly (in order to develop a crisp skin upon cooking.) 

In a small bowl whisk together oil and spices. Be generous with the salt and pepper. Slather the entire exterior of the chicken with the oil mixture. Stuff the chest cavity with aromatics (citrus, onion, garlic, etc.) 

Place on a shallow baking sheet or dish. Bake for 1 hour to 1 hour and 15 minutes or until crust is golden and crisp. 

Remove from oven and let REST for 10-25 minutes. This redistributes the juices throughout the meat, keeping it savory and extraordinarily moist. 

Pull off wings and drumsticks (the meat literally fell off of the drumsticks.) Slice breast meat as desired. Serve. and ENJOY.