Turned roasted chicken

This is my go-to roast chicken recipe.  The cooking method is from my Joy of Cooking, but the vegetables and herbs vary with what I have on hand.

Ingredients:

• 1 whole chicken
• Aromatic vegetables
• Herbs
• Butter
• Salt and pepper

1. Preheat the oven to 400 degrees!
2. I prep the stuffing first, so I chop all my vegetables coarsely and toss them in a bowl with some of the herbs, salt, and pepper.  This time I used an onion, a carrot, and a stalk of celery, and three cloves of garlic that I smashed with the side of my knife.  For herbs I used dried basil, oregano, and thyme.
3. To prep the chicken, rinse it and pat it dry with paper towels (and take out the bag of organs, little plastic pop-up thermometer, etc).
4. Next, stuff the cavity of the chicken with the vegetable mix.  This time I tied the legs together with cotton twine to help hold it in better!
5. Liberally salt the chicken all over the outside.  Sprinkle it with pepper and your herbs too.  Finally, brush the chicken with 2-3 tablespoons of melted butter.
6. Set the chicken on its side (that is, with a leg up) in a v-shaped rack in a roasting pan or something that will catch drips.  This goes in the oven for 25 minutes for the first 4 pounds, plus 3 minutes per additional pound.  Then take the chicken out and turn it so the other leg is up, and put it back in for the same amount of time. Finally, turn it breast side up and finish cooking it--another 15-30 minutes, or until the thigh is 170-175 degrees.

Today I put a whole butternut squash in the oven with the chicken, just punctured in a few places to keep it from exploding.  It was good just mashed with a fork with a little olive oil, alongside the chicken!  Later we ended up roasting the extra vegetables that didn't fit along, with the vegetables from inside the chicken (doubtless contracting dire salmonella) and tossing them with some loose Italian sausage.  Also delicious!