Fuss-free roasted chicken

Wheeee, the kids are back at school today, it was over 50 degrees here and roasted chicken is on the menu.

The roasted chicken is a staple dinner in our house, the girls love it and we do too. I baked some potatoes and threw some carrots and celery into the roasting pan.

Here's how to roast a chicken:

Preheat oven to 425.

Squeeze the juice from 2 lemons into a bowl, add about 1/4 C. olive oil, and a couple pats of butter. Add either a) Lawry's season salt, b) adobo sazon or c) Old Bay seasoning to the bowl. Add a pinch of pepper and stir to combine. It's ok if the butter is clumpy.

Rinse the chicken and pull out the "bag of goodies" from the cavity. Rinse and place around the roasting pan. Place the chicken in the pan, and with your index and middle finger, separate the breast skin from the meat. If you are gentle, it won't break. Spoon 3/4 of the lemon, olive oil mixture in the pocket between the meat and skin. Put the chunks of butter there too. It keeps the breast meat very tender and flavorful and makes a great crispy skin.

Spoon the remaining mixture to the top of the chicken and add about 1/2 C. of water to the bottom of the roasting pan.

Roast for 50-55 minutes, or until the juices run clear when poked with a knife.

I sometimes turn the stove off when the chicken is cooked and leave the chicken to stay warm in the oven until we're ready to eat.

Everyone was happy tonight and we have 2 whole chicken breasts for lunch or dinner tomorrow.