Heather posted last week about how she’s trying to expand her cooking repertoire. I was going to leave my roast chicken recipe in her comments, but since it turns out so damn tasty, I thought I’d share it with everyone:
Rosemary Roast Chicken:
Rinse bird and pat dry with paper towel.
Shove lemon inside carcass. Apologize to bird for violating it. Don’t necessarily mean it.
Stab chicken with Meat Thermometer in the thigh. Better it than you. Unless you like that salmonella thing.
Bonus points for being clever enough to remember to take the lid off for the last 5 minutes so the skin gets all crispy. Don’t even pretend you’re not going to eat it like you’re on a diet or something. Everyone knows its the best part, and we also know you’re going to wolf it down as soon as you think nobody’s looking.
It’s ok, your pants will forgive you. You can have salad tomorrow.
Remove cooked and browned chicken from oven and place on tray to rest for a few minutes. cover with foil to keep warm.
While the meat is resting (it’s had a hard day!) throw together some side dishes. There is no shame in making something out of a box and/or can at this point. After all you just Roasted Meat, you June Cleaver you!
Find houseboy (or if you don’t have one, hot boyfriend) to wield tools and carve bird. Failing those, do it yourself, cuz you’re a superstar like that!