Food Pleasures

This was my first attempt at roasting a whole chicken. I am rather pleased with the outcome. The only thing I would change is to use more veggies in bigger chunks. The chicken was moist and juicy; the skin was crispy and full of flavour.

(A)
1 3lb whole chicken
2 whole bulbs of garlic - separated into cloves (you may eliminate or cut down depending on your tastes)
1 celery stalk (cut into 1 inch stalks)
4 tbsp olive oil

(B)
1 tbsp garlic powder
1 tbsp cajun seasoning
1 tbsp chipotle pepper powder (gives it a nice smokey fragrance)
1 tbsp paprika
1 tbsp cayenne pepper
1 tbsp dried basil flakes
1 tbsp dried oregano
2 tbsp lemon juice
salt
pepper

(C)
4 tbsp butter (feel free to cut down if you are health conscious)

(D) - optional veggies
Carrots
Mushrooms
Onion


1) Wash the chicken thoroughly inside and outside. Dry with paper towel. Preheat the oven to 450 degrees F.
2) Use half the amount of the olive oil to rub all over the chicken. Make sure to loosen the chicken skin and rub the oil under the skin as well. This really helps to make the skin nice and crispy.
3) Mix ingredients (B) and the remaining olive oil into a rub.
4) Rub mixture all over the chicken; outside, inside as well as under the skin. take your time doing this and it is guaranteed that you will have the tastiest and most flavorful roast chicken.
5) In the cavity, stuff in the celery, 2 tbsp of the butter and half of the cloves of garlic.
6) Drop the rest of the butter on top of the chicken.
7) Add the veggies into the baking pan with the chicken. Roast in preheated oven for 20 minutes.
8) Lower heat to 350 degrees F and roast for another 40 minutes.
9) Take out chicken and leave it for 10 minutes to cool and set.

Serve and enjoy.