Best Roasted Chicken Ever

I went spinning for the first time in 4 years a couple days ago. And almost died! But it was so worth it. I walked out at least 3 pounds lighter and was ready for a gluttonous weekend. I was dizzy and starving so I decided to roast a whole chicken for myself and scarf it down. I dropped by the closest whole foods, which is still far, picked up a 3lb chicken and other herbs and tested out my new convection oven. The oven did an okay job. I did an amazing job though. I've roasted poultry before, but this time the color was so perfect, the skin was perfectly crisp and the meat was perfectly cooked and just sooooooo juicy.

Another picture with a juicy morsel of tender breast meat

Best Roast Chicken Ever
Roasted chicken is always a crowd pleaser. But only when it's good. It's just rude to serve bad food. Chicken is one of the easiest things to make, but it's hard to make well. Also because it lacks so much flavor when cooked wrong. But this recipe should be fail proof. The meat was so moist and it was good both hot and cold.

FOR 4

INGREDIENTS:
3lb organic chicken
2 sprigs of rosemary
20 cloves of garlic
1/2 lemon
10 fingerling potatoes
Salt, pepper, butter, oil

PREPARATION:
Preheat oven to 400 (200 celcius) degrees. Clean, peel and parboil the potatoes for about 5 minutes in salted water. While the potatoes cook, clean the chicken, stuff the cavity with the rosemary, lemon and half the garlic. Tie the chicken with some kitchen string and sprinkle with salt and pepper. Drain the potatoes and put it in the baking pan with the remaining garlic. Put the chicken on top of the potatoes and garlic. rub a little bit of butter and oil and pop it in the oven for exactly 1 hour. After about 40 minutes if the chicken gets too dark, cover it with foil and continue cooking.