Roasted garlic-lime chicken

Another minimalist, flavor-intensive, easy-to-execute recipe for a busy weekend.

the damages

• tongs
• roasting pan
• baster
• meat thermometer
• cutting board
• carving knife

the ingredients

• whole fryer chicken
• 1 lime, halved
• 1 bulb garlic, halved laterally
• olive oil
• salt and pepper

the preparation

Preheat the oven to 450. Rinse and pat the chicken dry, removing giblets and neck, and place the chicken in the roasting pan. Place the lime and garlic halves in the large cavity. Lightly coat the outside of the chicken with olive oil, then sprinkle with salt and pepper.

Place the chicken in the oven and set the timer for 25 minutes. Take the dog outside to play in the snow, switch the laundry, and start your at-home pedicure. When the timer goes off, baste the chicken and drop the heat to 350.

Set the timer for another 30 minutes. Put a coat of nail polish on your toes and start trimming the tree. Baste the chicken again and use a meat thermometer to check the temperature.

Continue cooking in 15-minute intervals until the internal temperature reaches 165. Total cooking time: 30 minutes per pound.

tips and tricks

• truss the chicken if desired - though this is not a necessary step
• if the pan seems too dry for basting, coat the top of the chicken again with another couple tablespoons of olive oil
• add a pound or two of small potatoes, carrots, and onions to the roasting pan and serve along with the chicken