Roasted Chicken

It hard to believe somethign that tastes so good and is so classic can be so easy to make! I've seen the TV chefs making roasted chickens for a couple years, but have been a little intimidated in making my own. It's very Donna Reed, comfort food, and elegant all at the same time. Chicken is so bland on its own, but with some basic seasonings, it can be fantastic. While handling this sucker, I wanted to make the little chicken dance "Julia Child-style," but I kept my composure. :) For this recipe I used a combination of recipes from Ina Garten and America's Test Kitchen.

1 whole roasting chicken (6-8 lbs)
1/2 lemon, quartered
1 clove garlic
2 T butter, softened
1/2 t cumin
1/2 t basil (dried or fresh)
Salt, pepper
Olive oil

1. Preheat oven to 425 degrees.
2. Make sure you take the giblet bag out!!
3. Salt and pepper the cavity generously.
4. Cut garlic clove in half (knif parallel to countertop). Put garlic and 2 lemon quarters in cavity.
5. Combine butter, cumin and basil with fork until combined completely.
6. Separate skin from breast on chicken and insert butter.
7. Massage chicken from outside with olive oil to distribute butter mixture.
8. Place chicken in roasting pan and cook for ~80-90 min - until juices run clear when knife inserted between leg and body.
9. When cooked, take out of oven and cover with foil for ten minutes.
10. Carve and enjoy!

You can add vegetables to the bottom of the roasting pan for a complete meal.