Monday, September 7, 2009

Labor Day Dinner

This has got to be the easiest yet most incredible chicken dinner ever. Great for entertaining, or for learning how to time your dishes. Simply rinse chicken, DRY DRY DRY (inside & out). Coat the cavity of the chicken with a salt & pepper mix, add a small amount of any fresh herb you have on hand (thyme, bay leaves, sage), truss the chicken and then coat the outside with the same S&P mixture. Pop in a 450 degree oven for 60 minutes, and voila!

My Favorite Simple Roast Chicken - courtesy of Epicurious Don't be intimidated by the length of the recipie; it goes into detail about trussing a chicken (a vital lesson!). Do, however, be excited at the prospect of a great and inexpensive main course. With a small roaster ranging in price from $4 - $6, all you're "splurging" on is a fresh herb.

The chicken is very moist and it has beautiful flavor. We so often use chicken as a go-to protein that we strive to create new flavors. In this instance, you have the opportunity to enjoy the actual chicken flavor (there is such a thing) and not be overwhelmed with marinades, bastings or other secondary flavors. Trust me, I understand that after 8 nights of chicken you want to taste something else but then I challange you to try a new protein. But I digress...

Photos Below:
Chicken, right out of the oven! It's heavy with salt and pepper. I didn't have any thyme or other substitutes on hand tonight. Amazing none-the-less. Between the best boy and I we ate a good amount, but a small roaster like this still allows for great leftovers (chicken salad?).

Red and white fingerlings from my crop share through Promised Land CSA in Corfu, NY. Very good!

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