FRIDAY'S FAMILY FAVORITE

The rotisserie chickens you can buy at the grocery are easy and ready to eat but making your own roast chicken is almost as easy and you can control what goes into the ingredients. In the current issue of EVERYDAY WITH RACHAEL RAY she has an insert entitled 18 things to do with a roasted chicken. She begins with this recipe and then gives lots of menu items you can make later in the week from the leftovers.

COULDN'T BE EASIER ROAST CHICKEN
2 whole chickens (3 1/2-4 lbs. each) rinsed and patted dry
salt and pepper
Preheat the oven to 450. Fold the chicken wings under and remove any excess fat from the necks and cavities. Generously season inside and out. Using butcher's twine, tie the legs together. Place in a large baking dish or roasting pan.
Roast the chickens for 30 minutes. Remove the pan from the oven and baste with the liquid in the bottom of the pan. Return to the oven and roast, basting once more, until the skin is deep golden and an instant read thermometer registers 155 when inserted into the thickest part of the thigh. 30-40 minutes longer. (It will climb to 165 as the bird rests) Transfer the chicken to a cutting board and let sit uncovered for 10 minutes before carving.
Here are some suggestions to kick up the flavor a notch:
Mix a few ingredients into room temperature butter, then rub the butter on and under the skin to infuse the breast meat with flavor.
*chopped capers and fresh oregano
*Old Bay seasoning and lemon zest
*Rosemary, sage, and parsley
BASTE IT:
Add some tasty stuff to the bottom of the pan, then spoon the liquid over the chicken while it cooks for crispy flavorful skin.
*chicken broth, honey, and mustard
*Beer, sliced onion, and bay leaves
*White wine and chopped leeks