Tonight I decided to roast a whole chicken, looked on the computer a bit for ideas didn't really find any that I liked so I just did the most simple things. Stuffed it with onion, celery and carrots. Salted it and put some pepper, oregano, thyme and garlic powder on the skin and put it in the oven for an hour and a half at 375'. Cooked it uncovered for 40 minutes to crisp the skin up and 180' it was done. I crossed my fingers as Jared cut into it hoping it was good, came out perfect! Next time I would put a rack under it so that the bottom doesn't get so soggy. It was moist and flavorful, needed a little salt. The dogs enjoyed the scraps too!
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