How to Roast a Whole Chicken

While I love the convienience of bags of frozen chicken breasts, it's much more economical to buy the whole chicken and to roast it yourself. Plus, it makes the whole house smell great!

1 shallow pan

1 whole chicken

salt

rosemary

pepper

parsley

sage

oil

onion

garlic

Preheat the oven to 400 F (200 C)

Take the chicken out of the trappings, remove giblets, rinse thoroughly and pat completely dry with a paper towel. Then place the chicken in the center of an oiled baking dish. You can stuff the bird's cavity with a roughly chopped onion or garlic cloves if you like. Then, in a small bowl, mix spices together. Brush chicken with a thin layer of oil and sprinkle the spice mixture evenly all over the chicken.

Bake for about 45-50 minutes or until juices run clear. The cooking time really depends on the size of the bird; for anything over 3.5 pounds, cook for about 8-10 minutes per pound (about 8-10 minutes every 500 grams). To be completely sure it is baked through, you may want to use a meat thermometer and make sure the internal temperature gets to 165 F (73 C).

Let the chicken rest for a few minutes before serving. Enjoy!