Roasting

**To my vegetarian friends. Please disregard, cruise on by and please forgive me. I love to share a good recipe and this is no exception.**

I decided this week that I am 35 years old and I should roast a chicken- be able to, know how to, be okay with... You know, the proverbial guilt trip.

I know, hard to believe it took me this long to don my big girl panties. Wow. I didn't know it would turn out so well! YUMMMMYYY!!! It's as easy as salt and pepper, really! Open the doors and windows, the kitchen gets hot as this recipe cooks for an hour on 450 degrees. But, it is WONDERFUL. David thinks I am a new cooking prodigy. ;) You girls probably already know how to do this and could share a wonderful recipe with me. On epicurious.com this recipe has 448 great reviews. ***** No kidding.

I googled (of course) and went with the most fuss free recipe possible. I changed the recipe a little (of course I did.) :) Inside to season, I sprinkled "grill seasoning" instead of salt and pepper, just to simplify my time "inside." (blech)

I went with a Perdue Chicken. The recipe link:
http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348

I served our chicken with sauteed broccoli and creamed corn.

Happy Roasting,

One Note: This recipe calls for "trussing" the chicken with kitchen twine (which can be purchased at any supermarket.) If you aren't familiar with trussing a chicken, Martha Stewart's website states that it's fine to just tie the legs together instead of trussing the whole bird. I had watched Martha Stewart and Ina Garten truss a chicken so many times, I did it by memory. :)