Recipe: roast chicken
This past weekend we had roast chicken for dinner in which I finally got off my bum and took pictures. I had a fear of roasting until two or three years ago. That is in large part because I didn’t know what roasting was. One of my favorite cooking magazines is Fine Cooking by Taunton Press. It’s not just the pretty pictures (you can probably tell that I’m a visual person), but I like that they don’t advertise diamonds, luxury cars, cruises, and other things I can’t cook with. They had a lovely spread on how to roast a chicken or two and just like that, I was ready to roast.
Roast chicken is a basic in any cook’s repertoire, and it tastes fantabulous for very little effort. My official taste tester jumps up and down when he sees roast chicken appear on our weekly menu. I just wish I had learned about it earlier, but there is no time for regrets in life! I generally start the day before with a straightforward salt rub of salt, pepper, garlic, and lemon zest.
mix and match as you see fit
**Jump for more butter**