Winner Winner Roast Chicken Dinner

When the leaves start falling, I start making roast chickens! It's my husband's fave!

During the winter months, I make a roast chicken almost every Sunday. And then I make stock out of the carcass. But we'll save that for another post!

It is my fave combination of comfort food and nutritious food! I learned the basic technique of roasting chickens from the one and only, Ina Garten. Let's all take a moment to worship her!

LOVE the Contessa! Praise!!! Okay, so back to the best roast chicken ever...

You are going to cut up your veggies - I like to do a combination of onions, parsnips, carrots and radishes. But really the possibilities are endless. You could add fennel or swap out carrots for squash. Use your noggin and throw in whatever your fam likes best!

Throw your veggies into a roasting pan (make sure they are cut to about the same size), and toss in EVOO and salt and pepper. I also like to add some fresh thyme on top.

Next, your going to get your birdie and salt and pepper its insides. Then to the cavity, add in an entire lemon (quartered), and a head of garlic (halved), and a few bunches of thyme.

Place on a roasting rack on top of the veggies and your bird is ready for her close up!

I was not ready for my close up, but whateves...

Oh, and I almost forgot! Add EVOO, salt, pepper and some extra fresh thyme leaves on the top of your bird. Massaging is optional. Also, my husband this he's funny... *eye roll*

Roast at 425 degrees for an hour to an hour and fifteen minutes. Keep checking on her! She's done when the juices run clear. (Note: I'm not sure why I'm referring to the bird as female... but I'm going with it!)

Look at that bird! She's a beaut! Now your going to place foil on top of her, and let her rest for about 15 minutes. DO NOT skip this part! You want all the juices to go back into the bird, instead of onto your cutting board.

Winner winner chicken dinner is served!

Here's the recipe:

• One 4 - 41/2 pound chicken

• Salt and pepper

• 1 lemon, quartered

• 1 garlic clove, halved

• Fresh thyme sprigs

• EVOO (extra virgin olive oil)

• Radishes

• Three small onions, cut into quarters

• Parsnips (cut into the same size as the radishes and onions)

• Carrots (cut into the same size as the above veggies)

Preheat the oven to 425 degrees.

Cut up your veggies and add them to the pan along with just enough EVOO to coat them, salt, pepper and fresh thyme leaves.

Salt and pepper the inside (cavity) of your chicken. Add your halved garlic, quartered lemon, and a few sprigs of thyme.

Place the chicken on a roasting rack on top of the veggies. Rub the bird down with EVOO, and add salt and pepper and some thyme leaves.

Roast for 1 hour to 1 hour and 15 minutes - until the juices run clear when you cut between the leg and thigh. Keep checking on her!

When you take her out of the oven, cover the bird with aluminum foil and let her rest for 15 minutes. Carve the chicken, and serve with the roasted veggies and pan juices.

Don't forget to save your chicken carcass to make stock!

Check out my super easy way to make stock at home!