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At least two hours before cooking: Take out giblets or any other weird stuff that may be packed in the cavity of the chicken.
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Tell the chicken you love it and thank it for providing itself to you and for agreeing to be delicious.
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Salt the chicken liberally inside and out.
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This will make the skin nice and crisp but also make the meat amazingly tender and flavorful.
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Cover lightly with foil, and place in fridge.
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An hour before cooking: Take the chicken out of the fridge.
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Its all about the temperature: a cold chicken put into a hot oven will result in uneven cooking.
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Then: Preheat oven to 425 F. Place a lemon inside the chicken cavity.
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Or an onion.
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Just put something moist in the cavity or else it will dry out.
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Optional: Rub chicken with butter, ghee, or coconut oil, even getting under the skin.
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Roughly chop root vegetables into 2-inch chunks, toss with the olive oil and a sprinkle of salt to coat.
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Lay veggies in a baking pan, large oven-proof frying pan, or cast iron skillet.
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Place the birdie, breast side up, on top of the root vegetables.
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Place in the oven for about an hour.
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After an hour of minding your own business, take chicken out of the oven.
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Youll know its done when you tilt the chicken and the juices that run out of the cavity are clear.
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If they arent clear, put it back into the oven for a few minutes longer.
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Set the dish on a cooling rack.
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Let the chicken sit for about 15 minutes to let all those juices settle back in.
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Then cut, and serve along with a hefty helping of veggies.
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Or cut it apart, pull the meat off and put it into the refrigerator for easy leftovers on tomorrows salad.
