I made an old favorite tonight, Roast chicken (COTM Thomas Keller), because my sis loves roast chicken most of all of us, and she has never eaten this version.
The chicken was just about 3lbs, perfectly sized for this prep. The “style” is oxymoronically simple — dry the chicken in & out, season with s&p, roast at high temp for 40-60 mins.
I spatchcocked the chicken (my first time ever doing this) because I wasn’t sure about vertical clearance in the countertop oven, and put potatoes and onions under it in lieu of a rack (to absorb juices and prevent smoking up the kitchen).
The oven didn’t seem to be as hot as the temp dial claimed, so I switched it to the broil every 15 mins or so for a few mins.
There were an unusual amount of juices collected, so I drained them off and cooked rice in them – I mean, chicken-y, schmaltzy rice: yes please. While that happened, I put the potatoes back under the broiler to brown a bit.
Mom’s simple tomato salad on the side for all of us. Mom wanted to eat some of “her” leftovers – veggie patties, baked beans, and olive foccacia, plus a pile of tomato salad which is her favorite.
Tell ya what, there’s little that’s better than a freshly roasted chicken. Yum. The skin was fully rendered and perfectly crisp, the meat perfectly done, moist, and so flavorful with nothing more than salt & pepper.
