My first Roasted Chicken

The after

 

This was intimadating, a 5lb fowl scared me!  I don't know why, but it was easier to buy it at K mart or "The Jewel" than to make it.  I decided to look up the fowl on the aray of sights, ALLRECIPES.COM. FOOD NETWORK. Bobby Flay won... Of course I never follow recipes to an exact tee, I always add my own spin on it, but it gives me a start. Looking at a base recipe prevents me from adding something really stupid like Hazelnut coffee creamer to Tilapia (I really didn't do this). This was easy, and I learned several new things that make a bird juicy and crisp! Recipe to follow.

1 (5-pound) whole Chicken, rinsed well and patted dry

1 tablespoons finely chopped fresh sage

1 tablespoons finely chopped fresh rosemary

1 tablespoons finely chopped fresh thyme leaves

3 tablespoons finely chopped fresh parsley

2 cloves garlic(peeled)

1 teaspoon Salt

Freshly ground black pepper
1 stick of butter

3 large carrots, cut  half

3 large stalks celery, cut in half

1 large onions, quartered

3 lbs new potatoes whole

--------------------------------------------

In a food processor put first 4 ingred after Chicken and pulse for 5 seconds.

In a roaster pan put potatoes, carrots, celery, onions. Season with half the Herb mixure and the salt and pepper.  Place bird on top(breast up), put rest of mixture on bird with salt and pepper and give him a nice rub down.  Place a stick of butter in his cavaity, along with a carrot, piece of celery & onion. Either tie legs together or use a stick.

Bake a 425 degree oven, UNCOVERED for a hour till bird is done.Thigh should be 160 degrees when thermometer is inserted.