When it comes to cooking sometimes it's the simple, classic things that are the best. Last night I roasted a chicken in the oven and it was so good, plus there's enough for leftovers that can be used in so many different ways. I think I"m going to use the leftovers for some homemade chicken noodle soup tonight. Here's how simple roasted chicken is: Buy a whole chicken. Take out the bag that contains the gizard and liver and dispose. Rinse chicken with cool water. (Make sure to really clean your sink with anti bacterial stuff afterwards) Cut 2 onions, 4-6 yukon gold potatoes, 1 lemon, and 4-6 carrots into quarters. Lay all vegetables and lemon on the bottom of the roasting pan. Place another lemon (cut in half) inside the cavity of the chicken along with a few garlic cloves and a bunch of thyme. Tie legs together and tuck the wings under the body. Place chicken on top of vegetables. Pour about 1/2 cup chicken broth in the bottom of the roasting pan. Melt 1/4 cup of butter and brush on top of chicken. Sprinkle chicken with kosher salt and ground pepper. Bake at 425 for 1 1/2 hours. Remove from oven and tent with foil for 15 minutes. Carve chicken and serve with vegetables. So Good and So easy! It takes about 10 minutes of prep and then you're pretty much done.