The perfect roast chicken. Thank you, Ina.

I never made a roast chicken until about a year ago. I thought it was hard to make. I had no idea how easy it is to roast a chicken - and how yummy and moist the meat is. Mr. Chicken says, "Hey, don't eat me. Eat the cow. Haven't you seen the billboard?" Ha. Sorry. (The Chick-fil-a billboard popped in my head.)

I've made the same recipe several times. It's so good I have no reason to look for another. My gal, Ina, knows how to roast a chicken. She calls it "Perfect Roast Chicken." I have to agree.

Well, I can sum it all up on one paragraph. Rinse chicken, dry chicken, place in roasting pan. Slice up an onion add to pan. Stuff the chicken with fresh thyme, 6 cloves of garlic and one lemon quartered. Salt and pepper chicken inside and out. Melt 2T of butter and pour all over chicken. Roast in 425 degree oven for 90 minutes or until juices run clear. After about 45 minutes I pull out the pan and add fingerling potatoes.

For the gravy, yes, my dear, there is gravy.  Take the chicken out of the pan and remove the fat (reserve 2 T) add 2 cups of chicken stock because we like lots of gravy. Mix 2T of fat with 2T of flour and add to pan to thicken it up. Strain into a saucepan and season to taste.

Serve the chicken with the onions that have carmelized in the pan, fingerling potatoes and lots and lots of gravy.

So I served this totally yummy chicken to the family and Don tells me, "I don't really like roast chicken." What? What do you mean you don't like roast chicken? What's not to love? He says, "It tastes like Thanksgiving." Ok. So.....

Well, Don only likes white meat and doesn't like the skin. So I say, "Then just eat the white meat and don't eat the skin you big baby." Whatevs. He'll get over it - or go hungry.  He likes gravy - so I just make sure the gravy is really good. I guess it's better that he tells me though. Cuz a roast chicken is so easy (and inexpensive to make)  I would make it all the time.