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A whole chicken is an inexpensive way to eat for days or fill the bellies of a few friends for an evening when dollars are few and far between. Considering that one chicken costs less than five dollars, you will find yourself narrowing your eyes at restaurants that charge over $15 dollars for only half of the same roast chicken that you can create for a third of the price. If you are lucky, you can snag them on sale for as little as two dollars. But if you don't mind throwing down a little more cash for your bird, try one of the specialty varieties such as free-range, organic, or vegetarian feed. In addition to being able to feel good about supporting better animal-raising practices, you'll find that these chickens generally have more flavor. Even if you choose to splurge on the pricier chickens, it will still be an economical meal.

One would assume that such a simple food would have a basic recipe that was followed by all, or even most. In reality, however, recipes for roast chicken vary greatly from kitchen to kitchen. Some people feel just as strongly about their chosen method for roasting chicken as a caffeine addict feels about her morning coffee. Questions such as whether to baste the skin with olive oil or butter are only the beginning when it comes to all the possible variations. Some people prefer a high temperature, some favor a lower one, and still others start the chicken at one temperature and turn the dial down mid-way through the cooking. Some recipes advocate turning the chicken at different points during the cooking time to promote a more even roast.

Personally, I think turning the chicken doubles the effort without doubling the flavor. It just isn't worth it. For my roast chicken, I don't want it to be difficult; I just want it done and delicious. As for prepping the bird, I rub my chicken with butter before cooking as it helps give it a deep, golden color with just the right amount of crispness. Slicing lemons and placing them in the chicken is another nice touch, as it gives the meat a slight savory tang. Sometimes I place a sliced onion in the middle of the chicken in addition to the lemon or, if I am craving the rich chicken drippings, I sit the chicken directly on top of a bed of sliced onions so they can soak it all up.

Basically, however, all you really need are a chicken, a roasting pan, and an oven. How you choose to tweak the flavors is up to you. Imagine stuffing the chicken with lime and cilantro instead of lemon. Sprinkle some curry powder on the skin along with the salt and pepper. Or create a spicy pineapple glaze for a completely different taste. The possibilities are almost endless.

sidle on this way folks!

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