Another dish for the Dorie Greenspan cooking club, French Fridays with Dorie, Roast chicken for Les Paresseux, the lazy people, of which I guess I am one, since this is pretty much the way I always make roast chicken. Stuff something in the cavity, herbs, garlic, a lemon, salt & pepper, and leave it alone to bake for an hour and a half or so. I put my chicken into the pot upside down, so that the fat from the back could baste the breast meat, which is how we always do the Thanksgiving turkey, too. The back-side-up method inserts a little drama into Thanksgiving, because there has to be the great turkey turning to brown the breast – more dramatic with the stuffed, 15-lb. bird than a 5-lb. chicken. I did not even turn this chicken. It was a grocery store chicken, but organic, a nice 5-lb. roaster, so good even though not as good as Matt’s. And the real star, as Mark said, was the home grown rosemary I clipped from the potted plant in the upstairs sunroom, to stuff in the bird. We ate it with creamed spinach and spaghetti squash – and the potatoes I roasted with the bird were purple – that came in my CSA box. The ones on my plate, draped with some slices of roasted onion and squishy cloves of roasted garlic, looked so phallic that I couldn’t post the picture.
Mark's chicken dinner plate
Ethan's chicken dinner - he was just back from hockey practice, so a member of the clean plate club
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