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°.)


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!