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Message: <blockquote data-quote="CleverNickName" data-source="post: 9528918" data-attributes="member: 50987">You know what?  Sometimes you just want a danged roasted chicken, and the grocery store just so happens to have whole roasters on sale.  And when the stars align like that, you might as well roll with it.ROASTED CHICKEN(Dry-brine method)Ingredients:<ul> <li data-xf-list-type="ul">1, four pound whole chicken</li> <li data-xf-list-type="ul">1 Tbsp. salt</li> <li data-xf-list-type="ul">1 tsp. paprika</li> <li data-xf-list-type="ul">1 tsp. cumin</li> <li data-xf-list-type="ul">1/2 tsp. black pepper</li> <li data-xf-list-type="ul">3 or 4 cups of your favorite root vegetables, peeled and chopped (I used carrots, potatoes, rutabaga, and beets.)</li> <li data-xf-list-type="ul">2d4 sprigs of your favorite herbs (I used rosemary, thyme, and sage.)</li> <li data-xf-list-type="ul">1 lemon, sliced in half <a href="https://www.youtube.com/watch?v=HjOFtlkev-o" target="_blank">all fancy-like</a>.</li> <li data-xf-list-type="ul">Olive oil or melted butter.</li> </ul>Instructions:<ol> <li data-xf-list-type="ol">Remove the giblets and liver from the chicken, and trim any loose skin or excess fat.  Set these aside for gravy or stock, or just discard them if you don't like 'em.</li> <li data-xf-list-type="ol">Wash the chicken under cold running water, then pat dry.</li> <li data-xf-list-type="ol">Combine the salt, paprika, cumin, and black pepper.  Rub this all over the chicken, inside and out, then place the chicken on a platter and store it in the refrigerator, uncovered, for 24-48 hours.  <a href="https://www.youtube.com/watch?v=VxlcSzMOG9o" target="_blank">Truss the bird</a> with twine if you're into that sort of thing.</li> <li data-xf-list-type="ol">Remove the chicken from the fridge, and let it rest uncovered for 1 hour.</li> <li data-xf-list-type="ol">Preheat your oven to 425°F.</li> <li data-xf-list-type="ol">Cover the bottom of a casserole dish with the root vegetables, and drizzle them with olive oil or melted butter.  Add the fresh herbs, then add the whole chicken on top of it all.  Tuck the lemon halves into the sides of the dish.</li> <li data-xf-list-type="ol">Brush the chicken with olive oil or melted butter.</li> <li data-xf-list-type="ol">Bake the chicken for 20 minutes at 425°F, then turn the oven down to 350° and roast the chicken for 90 minutes or until an instant-read thermometer reads 165°F at the thickest part of the bird.</li> <li data-xf-list-type="ol">Remove from oven and rest for 10 minutes, then <a href="https://www.youtube.com/watch?v=owUitkVtubk" target="_blank">carve it up</a>.  Be sure to squeeze the lemon over the roasted root vegetables before spooning them up too.</li> </ol>[ATTACH=full]388782[/ATTACH]</blockquote>

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