Roasting an entire chicken has always eluded me. It always seemed so intimidating and out of my reach. No more, friends!
So, I recently cooked dinner for my dear friend James.
I stuffed a 5lb organic, free range chicken with fresh bay, thyme, lemon quarters, and an entire head of garlic. I smeared the outside with half a stick of butter and placed it on top of carrots, potatoes and red onion.
I roasted a bot of golden beets, sliced them into medallions, and set them against a bed of fresh spinach, roasted almonds and 4 cups of green French lentils that I had simmered for 40 minutes with lemons and broth.
After 90 minutes in a 425 oven, et voila! Perfection.
Seriously, perfect. I shed a single tear of joy. (For the record, I used Ina Garten’s chicken recipe. She knows what’s UP).
And then sobbed into my plate. I mean, WHAT? IS? THAT?
The next day I made chicken broth with the carcass, but for dinner I had the rest of the salad.
It was all so easy and good that I’m roasting another chicken tomorrow night in celebration of the final season of LOST.