Simply Roasted Chicken

As of late, I am trying to go simple. Simple flavors, seasonings, and methods. So last night I went for the simply Roasted Chicken. I looked up a quick recipe before I left work. I chose to use Thomas Keller's (perhaps America's most renowned chef) idea for my method.

Hot oven and salt and pepper.

So I roasted the 3 1/2 pound bird in my oven safe pan with white and regular sweet potatoes and carrots at 450 degrees F for 50 minutes. I put a generous "raining" of kosher salt on the bird and a few grinds of fresh pepper. (I also rinsed and dried the bird well). After 50 minutes, I let the finished product rest. I carved up half for dinner with steamed Broccoli and the roasted sweet potatoes and carrots. It was a fabulous, fall of the bone chicken. I had a little brown mustard on the side too (although completely unnecessary).

It was simple, it was delicious, it was one of the best chicken experiences I've had.

(I only have my cell phone camera, the blurry cam as I call it, so I borrowed this picture from another site).