Look at Ina and her perfect roast chicken. She makes it for her Jeffrey every Friday. In that perfectly crisp white shirt. In that fab kitchen. With the most fab green wallpaper.....
I've been roasting chicken about once a week for a while now:) Not as often in the summer time, because the thought of turning on my oven in triple digit weather will most often send me into the fetal position- on the kitchen floor- begging for mercy. Seriously.
Aaaanyway...here's my version:)
what you'll need for this most amazing chicken-
A whole chicken
1 whole lemon- halved
1 whole head of garlic- halved (skin on)
1 bunch of thyme
2 Tbsp of butter- melted
Salt and Pepper
Kitchen string (in the cutest acorn container)
Preheat you oven to 425 degrees. Rinse and pat dry your
baby chicken. (Eww chickens always look like a little fat babies to me!)
Liberally salt and pepper the inside of the chicken.
Half your lemon and garlic. Leave the skin on the garlic. (please notice that I'm not wearing a perfectly crisp ironed white shirt a- la- Ina. i'm rocking a french bulldog rescue network tee. cause that's how I roll...)
I alternate stuffing the lemon, garlic and thyme into the chicken. I imagine it looks a lot prettier and more organized in there..?? I just realized how crazy that sounded after I wrote it.
Tie up the legs with string.
Brush the (thing that weirdly resembles a baby) chicken with the melted butter. Liberally salt and pepper the outside. Tuck the wings under and stick it in the oven!
Ina says to cook it for an hour and half. I usually start to check on it after about an hour and fifteen, depending on the size of the chicken. Make sense? And when she's all cooked up she will come out looking all kinds of beautiful:)
I load up my plate with veggies to make up for the fact that I'm chowing down on the brown meat:)
Oh and that's my little salt and pepper pile on the far left. For dippin:) Yeah I'm thinking the broccoli makes up for that too??