If there’s one recipe that every woman should have in their back pocket, it’s the perfect roast chicken. It’s simple, fairly quick and impresses in a pinch. Want to get that guy to put a ring on it (or hey, just text you back, or send a carrier pigeon or whatever it is people do these days)? Make a really freakin’ awesome roast chicken. Trust me–it’s foolproof. I make this a lot for company, or on a Sunday, when I want to treat myself to a nice meal (because why not, right?) and have leftovers for the week to add to salads and sandwiches.
- One roasting chicken (about 3-4 pounds)
- two lemons
- 1 head of garlic, plus two cloves
- small red potatoes, cubed
- kosher salt and pepper
- assorted seasonings (I used parsley, basil, oregano and rosemary)
Clean out the inside of the chicken (this is the grossest part–I promise it gets better from here!)–all of the “guts” should be in a little packet inside. Once you’ve rinsed it under cold water, place it in a roasting pan.
Coat the chicken with a thin layer of extra virgin olive oil, pouring a small additional amount into the bottom of the dish. Stuff one lemon, halved, inside the chicken, scattering the slices of the other lemon around the dish and chicken.
Chop off the top of the head of garlic and set it along side the chicken, removing a few cloves and stuffing them in and around the chicken. Season liberally with chosen seasoning, as well as salt and pepper.
Cook at 425 covered for 1 1/2 hours, removing the top (or foil) within the last half hours/twenty minutes so you get a nice brown on the skin. And there you have it–you’ve just mastered the perfect roasted chicken. Rock on.