Recovering from a weekend trip to Vegas, I picked up a chicken to make for dinner. I planned to make lemony roast chicken, then I read the Amateur Gourmet’s post on The River Cottage Meat Book Roast Chicken and went with that.
It seemed simple enough. I mashed together butter, rosemary, sage, and garlic and spread it on the chicken. Salt sprinkled on top finished it off.
I roasted it at 400F for 20 min, took the temperature down to 350F for another 40 min, and then turned the oven off and left the chicken in there with the door open for 20 min.
I liked the chicken and thought it was very moist although the skin didn’t crisp at all. I would try living to in the oven again although I might cut the time down to 10 or 15 min. I don’t think this will become my go to roast chicken recipe; I was a little disappointed after hearing how great it was. I think I like the The Zuni Cafe Cookbook roast chicken or Bouchon‘s better.
I also threw in some white asparagus to roast with the chicken in the last 20 min of the oven being on. The asapragus that was in the chicken jus was great. The pieces that stuck up out of it were dry and bitter. I guess I’d say it was so-so overall.