Roasting a chicken has always intimidated me. I know it sounds like such a simple undertaking but I had images of tying the wings and legs up in some complicated fashion, removing guts from its cavity and buying an overpriced roasting pan at Williams and Sonoma. Admittedly my motivation was low too since it’s cheaper to buy a rotisserie chicken in this city than a pint of beer.
Anyways, roasting a chicken might be the easiest and most rewarding meal you can cook. Yes. The local Peruvian restaurant chickens are good and cheap but they are also full of salt and have often been spinning in circles for days if not weeks.
If you buy a whole chicken, all you have to do is check to see if the cavity is empty or has a little packet of goodies in there. If it does, remove it and save if you are up for gravy. Fill the cavity with onions, lemons, garlic and herbs. Place the chicken in any sort of roasting pan that you have and then slide your fingers between the skin and the chicken. This is creepy. You then want to put some sort of paste between the skin and the meat. I chose a mixture of 3 tbsps honey, 2 tbsp mustard, chopped tarragon, lemon juice and salt. Rub the chicken with olive oil (also sort of creepy for some reason) and then roast at 350 for 2 hours.
Honestly, there is nothing more satisfying that a roast chicken. And if you aren’t Zuzana, you’ll think your whole house smells wonderful in a matter of minutes.
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