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Easy Roast Chicken
 Ingredients: Whole roasting chicken (I used a 5 pound bird) 1 tablespoon of olive oil per pound 1 1/2 tablespoons Italian seasoning 1 tablespoon of jarred garlic 2 teaspoons sea salt 1 tablespoon lemon juice Steps to prepare the chicken (do this the night before you plan to make your meal): Remove the chicken from the plastic packaging. Remove the gizzards from the inside of the chicken. With cold water, rinse off the chicken. Place the rinsed chicken onto a large cutting board. Pour 1/2 of the amount of olive oil that you are going to need onto one side of the chicken. Massage the oil into the chicken. Pour 1/2 a tablespoon of lemon juice onto the same side. Massage the juice into the chicken. Rub 11/2 teaspoons Italian seasoning, and 1 teaspoon sea salt onto one side of the chicken. Flip the chicken over and repeat the seasoning process. Put the garlic into the cavity of your chicken.  Place the seasoned chicken into a deep bowl. (I use the bowl from my stand mixer.) Cover the bowl with an airtight seal. Let the bowl sit in the refrigerator until you are ready to cook your chicken. Steps for roasting: Pre-heat the oven to 350 degrees F. When the oven has pre-heated place your chicken breast up into a roasting pan.  Place the chicken into the oven. Cook your chicken for 20 minutes per pound, then cook for an additional 10 minutes. Insert a meat thermometer into the meaty part of the thigh. When the thermometer reads 165 degrees F, the chicken is done.  Cover the pan with aluminum foil and allow the chicken to rest for 15 minutes. Allowing the chicken to rest will re-distribute the juices. If you cut into the chicken before it is allowed to rest, the juices will run out of the chicken. After the chicken has rested, carve using a sharp knife. The chicken should be very tender, and practically fall off the bone.  Enjoy this delicious roasted chicken with pan fried red potatoes.  Ingredients: 6 red potatoes3 teaspoons jarred garlic 2-3 splashes lemon juice 1 teaspoon Italian seasoning 1/4 teaspoon dried parsley 1/2 teaspoon sea salt 2 tablespoons olive oil Steps: Wash the potatoes and cut them into cubes. Place the cubed potatoes into a pie dish with a tablespoon or two of water. Cover the pie dish and place it in the microwave. Cook for 5 minutes or until the cubes are tender. Heat the olive oil in a large sauce pan over medium heat. Add the garlic, Italian seasoning, lemon juice, salt, and parsley to the oil. When the oil is hot, add the cubed potatoes. Stir the potatoes making sure that they get completely covered with the oil and spices. Serve hot. Rolls are also a must for this meal. Ingredients: 2 1/4 cups of all-purpose flour 1 package of yeast 1/4 cup sugar 1/2 teaspoon salt 1 1/2 eggs (use 1 whole egg and 1 egg white) 1/8 cup olive oil 1/2 cup warm water Steps: Pre-heat the oven to 350 degrees F. Proof the yeast by mixing 1 teaspoon sugar, the package of yeast, and the warm water and letting it sit for 10-20 minutes. The mixture should get foamy.  Mix the dry ingredients together in a large bowl. Add the eggs, oil, and yeast and water mixture.  Mix until dough is formed. Gently knead the dough for 2-3 minutes. Form the dough into a ball, and cover with a warm damp cloth for 1 hour. After the dough has risen, form the dough into rolls. Place the rolls onto a lightly greased cookie sheet.  Place into pre-heated oven, and bake for 10 minutes, or until rolls are golden brown. If desired, brush the tops of the rolls with butter. The perfect meal: roast chicken, Italian pan-fried red potatoes, and sweet dinner rolls. Enjoy! ~ Chef Megs 
           
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