The Perfect Roast Chicken

I'm going to start with the essential Roast Chicken. This chicken is much more than a chicken, it is a delicious piece of art. As you eat it you will wonder to yourself: how have a been missing this my whole life? Or if you are a Turley, like most of you will end up being, you will be salivating at the thought of this weekly staple in our house. I'll quit my blabber now, here is your chicken.

Ingredients

1 Organic medium sized chicken
1 Lemon, whole
1 Tbs oregano & Thyme (optional)
Butter (optional)
Olive Oil
Salt & Pepper

Preheat the oven to 400 Degrees.

First clean your chicken, take out the neatly wrapped up liver, neck and other "unnecessary at the moment" pieces of the chicken, but do not throw them away! Later on they will make the most delicious chicken stock, so store them away in the freezer for a rainy day. Rinse off the chicken and pat dry, making sure that all the surfaces are actually dry. Lay it breast side up on a baking dish or roasting pan.

If using butter, rub the butter underneath the top layer of skin - you will have to run a knife through it first to create a corridor of sorts. Add two or three pieces under the skin and two or three pieces inside the cavity. Add the Olive Oil, generously rub it all over the chicken, add salt and pepper to your liking. If using the oregano and thyme now is the time to add it.

Place it in the oven and roast for 1 hour and 20 min, or until a the juices at the joint of the leg bone and the rest of the chicken run clear.

When serving make sure to spoon the juices from the bottom of the pan over the chicken, season with salt and pepper.

We at the Turley house usually serve this with Roasted Potatoes and Haricot Verts.