Roast a chicken...or two.

Remember that book "Chicken Soup Is Good For the Soul"? Well, I've never EVER made a chicken soup I liked, but Herb Roasted Chicken? That's kinda my thing. I think it's good for the soul, too...it's all warm and cozy and the house gets filled with the yummiest smells.

I've served this meal to my family as long as I can remember but it was about 22 years ago, when bff Hunter had a sweet baby boy, that I realized it was the perfect "take out to someone" meal. Chances are, if you live close by and have had a major life event, I've lugged a roasted chicken to your house.

Best thing, it's just as easy to roast two chickens as it is one, so feeding two families can happen with the same amount of effort. (Helpful tip for those with a hungry spouse and kids, who come home, smell the roasting chicken, and assume it's for them. I may have experienced this.) In an effort to pass on the recipe to my girls...and a few others...I'm gonna get it nailed down.

Here are the ingredients. Gotta have the chicken...and I like the big, fat roasters with the pop-up thermometer included. Easy peasy. Other necessities are olive oil, a lemon, garlic, kosher salt, and your favorite herbs. Sometimes I'll use herbs de provence, other times it'll be rosemary and oregano, but lately I'm using McCormack's Tuscan Seasoning. (I'm being paid nothing to say that and just the thought of that makes me giggle.)

This chicken was going to some friends so I used a disposable roasting pan...the last thing someone who needs a meal should worry about is returning a pan. After nestling the bird in a pan, you'll see there's room for a side of potatoes. I'm using the small new potatoes here but large quartered potatoes work just fine. When the chicken is finished you've got most of the meal done. Woohoo.

Rinse your roaster in cold water and if there are innards (ew) in the cavity let's hope they're in a bag so no touching of them is necessary. I throw those out but if you're inclined to do otherwise, feel free. Pat the chicken dry and place in the roasting pan with the potatoes. They all get the same treatment. I'll quarter the lemon and squeeze the juice over all, then tuck the squeezed quarters inside the chicken cavity. I tell myself that it makes the lemon flavor richer but I don't know that to be a fact.

Anyhoo, drizzle olive oil over everything because it helps the herbs, garlic, and salt stick to the chicken better.

Next, add a healthy amount of the salt, garlic and herbs to the chicken. I'm not sure that you can add too much...I've never gotten to that threshold so be brave and generous.

Then you've gotta get your hands dirty...after they've been cleaned...rub the tasty, yummy seasonings all over the chicken. Toss the potatoes so that they're covered with the mixture, too.

Now, the easy part...or the super easy part...this is all easy.

I start the chicken on about 400 degrees. (I use the "roast" setting but "bake" works just fine.) After about 30 minutes turn the oven down to 350 degrees while the chicken cooks. This allows the skin to sear a bit before lowering the temperature for the remainder of the cooking time.

If you've found a "roaster" chicken with a pop-up thermometer, your job is super easy...when the thermometer pops up, it's done. If not, it takes about 1 1/2-2 hours, depending on the size of your bird, to roast. There are all kinds of ways to determine doneness, but I check for a good golden brown skin, potato tenderness, and the feel of the chicken. I've heard the temperature of the chicken should be 165 degrees, but I'm really not that accurate. I do know, however, that when the chicken is taken out of the oven it needs to rest for a bit. Don't be too hasty to cut into it or all that yummy juiciness will just run right out and be lost forever. And that would be sad.

You'll be gifted with a goodly amount of tasty juices in the pan. I like to call it "liquid gold"...save every bit of it so folks can spoon it over the meat. If you've got an extra few minutes, pour it into a saucepan and boil it down to reduce it and make it even more tasty.