Roasted Chicken – The Unrecipe

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Every so often I find myself cooking a meal so good that it almost seems unfair. Unfair because even without a recipe, it tastes unbelievably good. I’m starting to think that a roasted chicken may be the king of this unrecipe ideology. If you have an oven, some twine, and some salt, you’re Ace Ventura. Tie up your bird, salt it liberally, and toss it in a preheated (450) oven. That’s it. No need to rub butter under the skin. No need to buy it dinner first. No secret marinade. No brine. Just Bird. Salt. Heat.

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Typically I scatter some root vegetables (think squash & potato) underneath the chicken to make it a full meal. I don’t even lube up the pan first. Any necessary fat will drip down from the bird itself. Give it an hour before checking to see if you’ve hit the right temperature. When the bird is good to go, pull it out and let it rest for 10 minutes. This gives you time to set the table and dish the veg. Crispy skin. Juicy meat. Perfect veg. It’s all so simple, it’s borderline unfair.

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