Roasted Chicken

I’m hoping to start a series in 2019 for one pan dinners and other easy recipes. I have a lot of friends who have recently gotten married or living away from family who are just starting to explore cooking. What do you think? This falling-off-the bone roasted chicken is one that is super easy and only requires 1 pan! *Recipe* - a whole chicken - 2 T butter, room temperature - 2 lemons - A bunch of garlic - 1 T olive oil - Parsley - 1 Apple - Salt - Pepper - any veggies cut into small pieces (onions, carrots, broccoli, etc.)

• Clean and wash your chicken, taking out any innards, then pat dry with a paper towel. Make sure to clean and disinfect your sink and surrounding surfaces to prevent cross contamination. • Pre-heat oven to 350°F • Loosen the skin of the chicken carefully as not to tear the skin. • Season the inside with a generous amount of salt and pepper. • In a bowl combine the butter, olive oil, finely chopped parsley, 4-5 cloves of garlic finely chopped, 1 t salt, 1/2 t pepper, and the zest and juice of 1 lemon. • Cut a lemon into quarters, an apple into half, 4-5 cloves of garlic smashed, and put inside the cavity. This will maintain moisture and lend great flavor. • Using kitchen twine, tie the legs together and tuck the wings underneath the bird. Those tend to brown the quickest if left flailing. • Place on a roasting dish or tray along with desired veggies into the oven and cook for 1 hour, checking on it occasionally to check on the outside color. After one hour cover the chicken in aluminum foil and continue cooking for another 1-1.5 hours. This is so the outside skin doesn’t burn but continues to cook the inside of the chicken. If you have a meat thermometer place it into the thickest part of the thigh, being careful not to hit bone, to check the inside temperature. It should be 165°F. If not take a knife and pierce the same place. If the juices run clear, your chicken is cooked. By now your chicken should be so tender that it’s falling off the bone!