Nothing is more tasty than a whole chicken, roasted. You can stuff a chicken the day or night before with flavorings of your choice. I prefer onion, salt, pepper, lemon, and occasionally an orange wedge. Liberally season the outer skin, all over the bird, with salt and pepper.
When you're ready to bake (or bbq on the Traeger!), put it in a hot oven. 350 or 375 for 45 min to 1 hour depending on size. Use an instant read thermometer stuck in a thick part of the meat. Chicken is done when it reaches at least 165 degrees (many websites use different temperatures for doneness, so use what you're comfortable with).
Let rest for a few minutes, and then carve and serve with a simple in-season veggie. Broccoli, roast asparagus, roast or bbq'd small potatoes, corn...
Tonight I made two roasted chickens. One for dinner tonight, and the other to be used for a couple dinners this week (chicken tostadas, chicken salad, etc).
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