This meal is Ann’s fault. She went on and on about how wonderful a roast chicken is; how many meals one can get from it, how many different meals one can create from it. I had no choice. I had to roast one.
I’m glad I did.
Roasting a chicken really isn’t difficult, but I think too many people make it too complicated. If you have a good chicken, you don’t need to do a lot. If you don’t have a good chicken, no matter what you do won’t work.
I started off with a good chicken.
Victor made roasted garlic butter last week and we still have plenty in the fridge. I rubbed a bit under the skin, liberally salted and then added a healthy dose of homemade lemon pepper to the top. Into the pan it went with about a cyup of white wine.
400° for an hour. (Internal temperature of 165°.)
Perfection.
Crisp skin with moist, tender, succulent meat. The garlic butter really came through without overpowering anything.
A simple pan gravy with rice and peas finished off the plate. And there was still plenty of homemade bread to sop up the gravy.
I’m thinking maybe a pot pie tomorrow. Double-crust, of course. Maybe homemade whole wheat bread. It’s supposed to be another cold and wet day. The perfect excuse for staying indoors!