This week's recipe. . .

Spr Fst Rst Chkn (for those of us who just don't have time for vowels)

U Need 2 By:

one whole chicken

new potatoes

carrots

onions

rosemary (fresh or dried)

salt

pepper

seasonings 2 ur taste

maybe chicken/veg stock/broth

Preheat oven 2: 425F

Use a roasting pan or 13X9 baking dish

Prep yer veg:

Wash potatoes/carrots. Slice potatoes in half and scatter in pan. Peel and cut carrots in 2-inch chunks or so and scatter in pan. Peel onion and chop into big sections and scatter in pan. Put some rosemary, salt, and pepper over veg. I like to put a cup or so of chicken broth in the bottom of the pan so things don't get too crispy, but this is optional I guess.

Prep yer chick:

Remove any stuff hanging out in the body cavity of your bird (giblets) if any. Trim any fat you want but leave the skin (for now at least). Wash the bird and pat dry with towels. Lay on top of veg in the middle of the pan, boobies up. I like to put some rosemary in the armpits because it is funny. Put salt, pepper, and any other seasonings you want on the chick (season salt and garlic salt are some nice options)

Throw 'er in the oven:

Put in the center of the oven for 30 minutes. Then turn vegetables and put it back in for another 30 minutes. Check for doneness on your chick by putting the tip of a small knife into the meat of the thigh where it attaches to the body. If juices run clear, it is done. Also you can check the temp with a meat fork*--it should be 170-180F when done.

Voila! Roast chicken for dinner in minutes!!!