Jess's Simple Roast Chicken

Simple and delicious... I use the leftovers all week. I also add some potatoes and roasting veggies like turnips, parsnips, carrots, and beets to the pan.

ingredients

1 Chicken
Kosher Salt
White Pepper
1 Lemon
1 yellow onion
1 Packet of Sazon Goya (optional, but key! You can find in the spanish food section of the grovery)
2-3 Sprigs of Fresh Sage, Thyme, Rosemary - chopped
Olive Oil

Variations

Instead of olive oil, take a stick of room temperature butter and fold/mix in fresh herbs. Make slits in the skin about 1/2" deep and put fresh cloves of garlic in.

directions

1
1. Pre-heat oven to 425. Wash chicken in cold water inside and out. Pat dry with paper towels. I usually fold the wings underneath and tie the legs together instead of a full truss. I use a Roasting pan that has a flat wire rack so the the chicken isn’t sitting in the juices.
2
2. Add S&White Pepper to the cavity. Cut lemon and onion in half, leaving skins on, and place inside cavity.
3
3. Lightly coat the chicken with the olive oil. Cover the chicken in S&P, and sprinkle Sazon Goya to the outside of the chicken. Sprinkle herbs on top.
4
4. Roast for approx 15 minutes at 425, then turn the oven down to 385. (My oven sometimes smokes, but the is the key to the crispy skin). For a small chicken it usually takes an hour, but check with a thermometer that the thigh is 170.

Source: Jessica