Elementary, my dear Watson you may say…but I have roasted a lot of chickens in my day and eaten a lot of roast chicken and have come to the conclusion that simple is the way to go. Here is how I do it…
Cut a lemon in half and stick both halves in the cavity of the bird. I find that organic free range birds do actually taste more like chicken than mass produced ones…
rub or brush some olive oil on the breast and salt lightly with Kosher salt. I typically cut a few large baking potatoes in half and put them in the pan also
Roast in an oven preheated to 375 degrees until a meat thermometer reads 165 degrees (about an hour for a two pound chicken and 2 hours for a 4 pound chicken)
The great thing about roasted chicken is all the free time you get while it’s roasting. I usually open a bottle of Pinot Noir, take off my shoes, put something wonderful on the stereo and dance around the kitchen like a crazy woman while I wait for this
Simple, wonderfully good and typically lots of leftovers!
Come back Monday for some ideas on how to use the leftovers….
This post is in honor of the letter “C” and part of Jenny Matlock’s Alphabet Thursday. For more beautiful “C” posts, please click here http://jennymatlock.blogspot.com/