Roast Chicken

I'm not entirely sure of my reasoning, but I decided that I'd see if preparing a roast chicken for a Wednesday night dinner was a feasible option.  Between tossing up ideas with Decay, and some google-fu, this small, apparently organic, supermarket chook got a hot lemon shoved into its insides, some garlic and mixed herb butter rubbed under its skin, and then got to nestle in with a bunch of potatoes, sweet potatoes, carrots, and garlic that had had some boiling time with the hot lemon, to sit in an oven at about 200°C for about an hour and 10 minutes or so.  It's partly Mr Oliver, and partly random things we might've done previously to chickens in the past.  Is it feasible for a non-Wednesday weeknight dinner?  Only if we're not going to be eating with X.  For a Wednesday night, it works out ok, as long as we can get it into the oven by about 5pm.  Tonight, it didn't make it into the oven til about 5:30pm, due to some crazy random things that happen because it's life. 

Lumpy was over for dinner tonight as well, so the chicken was pretty much decimated of all its meat.  It was quite tasty, not just tasting of garlic and lemon and herbiness, but also, CHICKEN!   I know that sounds odd, seeing as this is a roast chicken, but sometimes, chicken just doesn't taste like anything specific, and it was nice that this chicken tasted like something that could be called chicken and not white filler meat. All the bony bits were thrown into a pot with some onions and carrots, covered with water, and put on the stove to turn into stock.  Stock, which is sitting in a jug, that Decay has reminded both of us does not contain cordial, despite sitting next to a couple of jugs that do contain cordial.