Simple Roast Chicken and Simple Side

Start by buying a fresh (preferably organic and free range) whole chicken.  Pull out the little bag inside the cavity, you can do whatever you want with these- but right now, we'll just say you discard, but you could simmer them in water to make gravy later, or do a search on Google about what to do with them... I'm sure I'm missing out on some great recipes, but, in all honesty, I usually just toss them.

Chicken

• Buy a meat thermometer
• Preheat oven to 425 degrees
• Get out and dust off your roasting pan
• Rinse chicken and pat dry (I don't know why, it just always says to rinse the chicken and pat dry on any recipe I've ever seen)
• Place the chicken on the rack in the roasting pan- pour some water or chicken stock in the bottom on the pan
• In a small bowl put generous amounts of sea/kosher salt, fresh ground pepper, garlic, thyme, basil (generous- adj.  A lot)
• (Optional- cut a lime or lemon in half)
• (Optional- take some fresh thyme leaves, garlic, and/or rosemary, put aside)
• Brush extra virgin olive oil all over the outside of the bird
• Rub the inside of the cavity with a lot of the seasonings that you previously placed in the bowl (and if you ran the option on this one, shove the lime/lemon and/or fresh herbs up the cavity)
• (Optional- you can tie the legs together)
• Rub the outside of that pour, innocent bird with the rest of the tasty seasonings you placed in the bowl
• Place the raw, seasoned slab of poultry into the oven (well, I mean the roasting pan that contains said birdie)
• Check with thermometer after 40 minutes (180 degrees is the magic number)- stab it in the thickest part of that pour, defenseless animal- should be dark brown when finished
• Check back every 5-10 minutes- when it's close to or at 180 remove from oven- let sit at least 10 minutes
• Peal back the skin, cut the meat to your liking and enjoy the yumness

Simple Side

• Peal and cube sweet potatoes and lay flat on a baking pan
• Coat with olive oil
• Season to your liking, but I like kosher salt, fresh ground pepper, cayenne pepper, and a touch of evaporated cane juice
• Place in oven, on the rack below the murdered chicken
• Check after about 40 minutes and every 5-10 minutes after.
• When they are a brownish on top, they're done

Time saving tip- I like to make 2-3 times as much as needed to one night, then use old take-out containers and when I portion out the meal for the night, I portion out another meal for the next night (tomorrow's dinner is done... just like that!)

Also- depending on how many people are dining with you, you might have some meat left over-- instead of just putting it aside and letting it become an experiment in the fridge, use the leftover meat to make sandwiches the next day--- there-- 1 chicken = 3 meals!  Do the math, you probably saved money, too.

I know... you're welcome.

I'm feeling goofy today... I accept your apology.