Easy and Delicious Roast Chicken

First of all, I apologize for the long lapse in posting on this site. My husband and I are just getting over our third severe sinus/head cold this winter. He teaches piano, and he has double the students this year, and all we can think is that we're being exposed to double the germs than we are usually are...In any case, every time I've found myself feeling really tired as well as congested. Thankfully, I was spared the high fever that my husband had several days ago.

In any case, I haven't quick cooking or doing crafts during this time. I've just slowed down a bit. But one recipe I found was easy enough to make even when you're sick with a bad cold.

I found a recipe for roast chicken is even easier than my favorite recipe for roast turkey. All you do is season the bird well with garlic salt and pepper and then roast in a 450-degree oven for about an hour for 2-1/2-pound bird (my two chickens, pictured above, took an extra hour because they were both larger birds and had a combined weight of about 7 pounds).

When the meat registers 165 degrees at the thicken part, take it out of the oven and sprinkle it generous with leaf thyme and rubbed sage. Then baste it a few times with the rendered fat in the pan (you could add a little melted butter, too, but I had enough pan juices to baste it well). And that's it. Serve your chicken and enjoy! And be sure to save the bones and leftover meat for homemade chicken soup, chicken and biscuits, etc.