Wonder Chicken

OK, to be perfectly honest, I stole this name from a local supermarket. They sell pre-cooked chickens under this name, but this was so good that I saw no reason why I couldn't swipe the nomenclature. As you can see, I cooked this last week, before everyone left for college. With 10 or 11 of us at home, two chickens is barely enough. Anyway...

WONDER CHICKEN

(Sized down, again, for normal folks)

1 Oven stuffer roaster
1 carrot, quartered
1 onion, quartered
1/4 cup olive oil
2 tbsp rosemary
1 tbsp oregano
2 tsp garlic powder
2 tsp paprika
2 tsp poultry seasoning
2 tbsp finely minced onion

Clean out the chicken, salt inside the cavity lightly, and put the carrot and onion inside the cavity. In a small bowl, combine the olive oil, onion and seasonings. Rub liberally over all of the surfaces of the chicken, paying special attention to the area between the bird and the legs and wings. Roast at 325F, uncovered, for the time directed on the package, until it reaches an internal temperature of 165F. Let the chicken sit for 15 to 20 minutes before carving it. Serve with my unnamed rice from Friday, or whatever starch takes your fancy, and watch it disappear. Then the name will become obvious: "I wonder why chicken isn't always this good!"

You can save the carcass, complete with the carrot and onion stuffed inside it, to boil up for chicken broth. After all, there's little better than hot chicken soup on a cold winter day!