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Simple Sunday Roast Chicken
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Sometimes the simplest recipes are really the best - especially on Sunday night, when you just want to squeeze out a little more relaxation before returning to the daily grind Monday morning. 
Whole chicken is one of the most affordable and easiest options. Even better, it has endless variations, so you can easily please your whole family.
The preparation and general process are the same, regardless of the flavorings: just substitute whatever sounds good (or whatever you have on hand) and you'll have dinner on the table in no time.
Simple Sunday Roast Chicken
One whole chicken, cut down the backbone and flattened out
1 lemon, sliced into rings
1 T. dried oregano
kosher salt
freshly cracked black pepper
olive oil
Preheat your oven to 425 degrees. Lay chicken in roasting pan with the cut-open side facing down. Loosen the skin all over the chicken, creating pockets of a sort, and then sprinkle liberally with salt. Rub oregano and pepper into the meat, under the skin and then stuff the lemon slices under the skin.
Drizzle oil over skin and run to ensure even coverage.
Roast chicken for about an hour, or until a meat thermometer inserted into the thigh at the thickest part reads 165 degrees. Be sure not to touch the bone or the pan when doing this, else you'll get a false read.
Let chicken rest 10-15 minutes under a tent of foil to allow juices to redistribute, then carve and enjoy.
For more info: contact Keri, the Part Time Chef, at keri@parttimechef.info.
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