It's simple, but it's also very good.
Love this recipe! I roast on a bed of sliced potatoes, baby carrots and sliced onions - the veggie cooked in the chicken fat are delicious and it helps with any potential smoking.I made this recipe again last night, it had been a few years. It was great as always. I dried the bird in the morning and left it in the fridge all day to dry more. Instead of serving with mustard, I whisked about 2 tsp of good Dijon into the drippings along with 1/4 c. dry vermouth and some good butter.
This makes a delightful roast chicken, whether you're making it for your family or for a fancy dinner party. In answer to the Anonymous self-described total novice from NYC, I would recommend defrosting your chicken 2 nights before you plan to roast it. Then unwrap it, rinse it and dry it as well as you possibly can, being sure to mop the cavity dry with a clump of paper towels.
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