Whole Roast Chicken
I have done my research over the years on whole roasted chicken, and what I have come to find out, like most things in life... don't over complicate it! One pan, one bird, one temp.
1 3-4 lb whole chicken, trussed
A few cloves garlic
1 onion, sliced
3 Yukon or red potatoes, quartered
1 tsp dried oregano or thyme
Olive oil
Sea Salt
Turn oven to 450.
Bring your bird out to sit at room temp for 20 minutes and make sure it is dry, patting dry with paper towels. This will play a major part in the crispness of the skin! Truss your chicken, if you have string. If not, I have done it without, still edible.
Place in cast iron pan or other heavy roasting pan you have. Heavy handedly sprinkle with salt, about a TBSP.
Place in oven for 60 minutes. Meanwhile, toss the sliced onion, garlic and potatoes with olive oil, herbs and salt. About 30 minutes into cooking, pull out chicken place that mixture under and around the chicken. Cook remaining 30 minutes.
Remove from oven and baste a bit with pan juices. Let rest 20 minutes and enjoy!
(Don't forget to save the carcass for stock!)