Roast Chicken

Preheat the oven to 350 degrees.

Remove the package in the chicken cavity containing the liver, neck, and any other parts.

Discard these or use for another meal.

Place the chicken on a rack set inside of a large, shallow roasting pan.

Sprinkle the chicken with 1/4 teaspoon salt, pepper, and oregano.

Drizzle the lemon juice over the chicken.

Spoon the olive oil over the chicken.

Place the red potatoes (if desired) in the roasting pan around the chicken.

Add the carrots (if desired).

Sprinkle the potatoes and carrots with the remaining 1/4 teaspoon salt.

Place the chicken in the oven for 2 hours.

Remove the chicken and insert an instant read thermometer in the thickest part of the thigh, not touching a bone.

The temperature should register 180 degrees.

If not, return the chicken to the oven another 15 minutes and check again.

When the chicken tests done, remove it from the oven onto a platter.

Cover loosely with foil and set aside for 15 minutes.

This resting period makes chicken juicier and easier to slice.

Spoon the vegetables into a covered bowl to keep them warm.

Carve the chicken in the kitchen.

Arrange one-third of the bird and the vegetables on the serving platter (saving the remainder for subsequent recipes).

Place the roasting pan on your stovetop.

Using a large spoon, skim off any pools of fat.

Add the water to the pan and turn the heat under the pan to low.

Deglaze the pan by scraping up any browned bits using a wooden spoon.

Because the roasting pan is probably twice the size of your burner, deglaze one side of the pan and then turn the pan around to deglaze the other side over the burner.

Be sure to use an oven mitt.

Place the cornstarch in a cup.

Stir the chicken broth into the cornstarch until it’s smooth.

Stir the cornstarch mixture into the roasting pan.

Simmer, stirring constantly, about 2 minutes or until the pan gravy is slightly thickened.