THIS IS A FOOLPROOF WAY TO ROAST A CHICKEN, I PROMISE.  EVERYONE GETS SCARED OF COOKING CHICKEN...WHAT TEMPERATURE SHOULD I COOK IT?  SHOULD I START WITH A HIGH TEMPERATURE AND THEN LOWER THE TEMPERATURE?  HOW SHOULD I SEASON IT?  IS IT DONE?

1 4 TO 5 LB CHICKEN, FREE RANGE, NO PESTICIDES

1 BUNCH OF FRESH THYME

2 LEMONS CUT IN HALF

SALT AND PEPPER

EXTRA VIRGIN OLIVE OIL

WORCESTERSHIRE SAUCE

LOW SODIUM CHICKEN BROTH

1.       RINSE THE CHICKEN AND PAT IT DRY, WITH  PAPER TOWELS.  REMOVE ORGANS,  DISCARD OR USE THEM FOR A SAUCE IF YOU LIKE.  BECAUSE OF SALMONELLA HAVE ALL OF THE LEMONS AND THYME READY, THIS WAY YOU WON’T HAVE TO WASH YOUR HANDS 1O DIFFERENT TIMES.

2.       PUT THE LEMONS AND THYME IN THE CHICKEN CAVITY AS WELL AS A TABLESPOON OF WORCESTERSHIRE SAUCE.

3.       POUR OLIVE OIL OVER ALL OF THE CHICKEN, DO NOT BE SHY, USE A LOT OF IT.

4.       POUR A LIBERAL AMOUNT OF WORCESTERSHIRE SAUCE OVER THE CHICKEN AS WELL.

5.       SEASON WITH SALT AND PEPPER. PEOPLE OFTEN GET CONUFUSED WITH THIS. MANY PEOPLE OVER SEASON OR UNDER SEASON. LIKE A PROFESSSIONAL CHEF POUR SOME KOSHER SALT IN THE PALM OF YOUR HAND. TAKE YOUR OTHER HAND AND GRAB A BUNCH OF THE COARSE SALT WITH YOUR FINGERS AND LET IT FALL ONTO THE CHICKEN ABOUT A FOOT ABOVE THE CHICKEN. DO THIS A NUMBER OF TIMES AS YOU SEASON ALL OF THE CHICKEN. TAKE SOME GROUND PEPPER AND GRIND THE PEPPER ALL OVER THE CHICKEN.

6.       MAKE SURE YOU SEASON LAST OTHERWISE THE OLIVE OIL OR WORCESTERSHIRE WILL REMOVE THE SEASONING FROM THE SKIN.

7.       LET’S MAKE THIS EASY, JUST FOLD THE WINGS UNDER THE BODY.  YOU CAN TIE THE LEGS TOGETHER WITH BUTCHER'S TWINE BUT IT IS NOT NECESARY.

8.       PUT THE CHICKEN IN A ROASTING PAN AND PLACE IN A 425 DEGREE OVEN.

9.       A 4 TO 5 POUND CHICKEN WILL TAKE ABOUT ONE AND ONE HALF HOURS, MORE OR LESS. EVERY 25 MINUTES OR SO BASTE THE CHICKEN WITH CHICKEN BROTH.

10.   TAKE YOUR THERMOMETER AND AT AN ANGLE PUT IT INTO THE BREAST. IF YOU HIT A BONE, TRY IT AGAIN.  THE CHICKEN IS DONE WHEN THE CHICKEN READS 165 TO 170 DEGREES AND THE JUICES RUN CLEAR. NO BLOOD.  TAKE IT OUT AND LET IT REST FOR ABOUT 10 MINUTES. CARVE AND SPOON SOME OF THE SAUCE OVER THE CHICKEN.

11.   WHY NOT LINK TO MY RECIPES FOR ITALIAN MASHED POTATOES AND ITALIAN SAUTEED SPINACH TO GO WITH THIS!

12.   SERVES 3 TO 4