In this instructable I'll give you the basic formula, and some ideas to turn a simple roast chicken into something magnificent! :D
(Also, I apologize for the terrible pictures. Late night cooking as usual - blame my retail career!)
Step 1: Ingredients.
Butter or olive oil for a chicken massage.
Aromatics - onion, garlic, lemon, herbs, celery, apples, etc.
Salt and pepper!
A large roasting pan. (With or without a rack is fine!)
Spices are optional, but very good.
Butcher's twine or something similar for trussing the bird.
Veggies for the roasting pan.
A 425 degree oven.
For this particular chicken, I'm doing onion, garlic, ginger and lemon in the bird and potatoes, lemon, carrots, and onion in the roasting pan. I'm using salt, pepper and 5 spice powder for the massage. :)
Step 2: Preheat your oven and get your bird prepped.
Clean your sink and set the bird in it. Most times they come in a bag, so just slit the bag open in the sink - there will be a lot of liquid. Check the bird's cavity and pull out the little bag that hold the giblets. You can throw this away or keep it for stock!
You'll notice there's a lot of blood pooling in the cavity. Rinse the bird off thoroughly, inside and out.
If there's a lot of extra fat around the neck or butt, trim that off.
Get rid of any extra feathers - this particular chicken had a ton on the limbs. Just pinch the feathers and pull away from the skin. They should come out pretty easy. :D
Once the chicken is all clean, dry it off thoroughly with paper towels and transfer to the roasting pan, breast side up.