From Warehouse to Your House by Sally Sampson

Author:Sally Sampson
Language: eng
Format: epub
Publisher: Simon and Schuster
Published: 2006-07-15T00:00:00+00:00

It doesn’t get more basic or more delectable than a perfectly roasted chicken. Consider making two; the leftovers are fantastic.

“The ambition of every good cook must be to make something very good with the fewest possible ingredients.”

—URBAIN DUBOIS, CHEF (1818-1901)

SERVES 4

1 whole roaster chicken, about 5 pounds, brined (page 155) and dried

2 teaspoons olive oil

1½ teaspoons kosher salt

¼ teaspoon black pepper

1 lemon, halved

Preheat the oven to 425 degrees.

Rub the chicken skin and flesh with the olive oil, and sprinkle with the salt and pepper. Squeeze the lemon juice over the chicken and place the halves in the cavity.

Place the chicken on a rack in a roasting pan. Cook until the juices run clear from the breast and the leg moves easily, about 1¼ hours. Do not baste.

Option One

3 garlic cloves, thinly sliced

2 tablespoons fresh rosemary or 2 teaspoons dried rosemary

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