Zuni-based roast chicken: salt all over, refrigerate overnight, warm to room temperature, slip some butter under the breast skin, and into the oven at 550F. It cooks quickly, so keep an eye on it.
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My “recipe” is super basic–sprinkle the inside and the outside liberally with garlic powder. Then roast.
(When I make roast chicken for Passover, I have enough other things to prepare to keep the chicken simple.)
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