There is nothing more satisfying and delicious as a properly made roasted chicken. Roasted chicken is an utterly simple dish and will be something that you will end up making often. The biggest choice you will make is wether you want to brine the chicken or not. I tend not to bother when cooking at home to brine, but the other variation does give a more uniformly season chicken. I prefer the roaster chickens from Whole Foods or a Bells and Evens brand roaster.
1 large roaster chicken
2 sprigs of thyme
1 spanish onion quartered
1 large carrot quartered
1 stalk celery quartered
3 cloves of garlic
2 cups of chicken stock
Preheat the Oven to 450 degrees. Place the chicken on a cutting board, remove the extra fat and dry the skin with paper towels. Allowing the skin to properly dry will ensure it becomes crispy during the cooking process. Let the chicken air dry on the cutting board and get room temperature.
Cut into quarters the onion, carrot and celery and place onto a roasting pan. Rub the chicken with canola oil then season with salt and pepper. Place the chicken over top of the vegetables and sprinkle with thyme. Place ~ 2 cups of chicken stock in on the bottom of the pan and place into oven.
Cook for ~20 minutes then lower the temperature down to 400 degrees.
Roast for 1 hr minutes in the oven. Once the chicken is done place on a cutting board covered in foil and allow it to rest. This will redistributed juices back into the chicken.
Place the roasting pan over medium heat. Scrape the bottom of the pan to release any of those tasty bits. Strain the vegetables and liquid into a small sauce pan and reduce. Skim the fat and season with salt and pepper before your ready to serve the chicken.