Yesterday, I made an inexpensive roasted chicken I bought on sale for 99 cents per pound. I used the upright chicken roaster and pan my mom had sent me years ago to essentially bake the chicken at 350º for fifteen minutes per pound.
Earlier in the day, I brushed olive oil on the washed chicken and rubbed in a very generous amount of Montreal Steak Seasoning and a few sprinkles of chili powder on both sides and let the chicken chill in the refrigerator until time to cook. I “stood” it on the wire supports, lowered the rack in the preheated oven, and baked it with three bulbs of foil-wrapped garlic brushed with olive oil.
The upright roaster lets the fat drip away and evenly cooks the bird on all sides.
Do I need to tell you the aroma was other worldly?