The cheapest way to buy chicken is to buy a whole chicken.  Great, but what the fuck do you do with an entire chicken?

Well, tonight we are going to roast it.  Preheat the oven to 425°F.  Take it out of its protective packaging, and give it a thorough rinse, removing anything that might be inside of it.  (Giblets, chunks of fat, feathers, etc.)  Pat dry.

Sprinkle with salt and pepper inside and out and toss in the oven.  Cook for about an hour.  That is all.  If you’d like to get adventurous, you could truss the chicken or shove some random veggies from the refrigerator into its hollow little chest to help keep the breast from drying out, but don’t worry about it if you lack string or random vegetables.

Chicken is done when it reaches an internal temperature of 165° F.  You put the thermometer in the thigh to check.

Eat the wings immediately.  They’re tasty, but there’s not enough meat on them to make cleaning them anything more than a pain in the ass.

You could throw in a baked potato and turn it into a slightly more balanced meal.  The heat is a little higher than you usually use for baked potatoes, so perhaps some tin foil?

So, what to do with the rest of the chicken?

The easiest thing to do is to let it cool off a bit and then remove the meat from the carcass*.  You could also just put the whole chicken in the refrigerator and do it later, but it’s slightly more work when it’s cold.  We’ll use the rest of the chicken in another recipe.

*You can make chicken stock from the carcass.  I find this to be a pain in the ass and just buy stock at the grocery store, but let me know if it’s something you’re interested in.