Perfectly simple roast chicken and vegetables with lemon rosemary sauce
Roast
I've tried brining a la Zuni; I've tried slathering with butter. But my favorite roast chicken is this one: inspired by Thomas Keller. I like it because it is simple and delicious, exactly as roast chicken should be. Course sea salt is fine, of course, but I made a citrus salt (thank you Eric Gower for this fantastic idea) by mixing 1/2 tablespoon Meyer lemon zest and 1 tablespoon course salt (I didn't use all of it up though; that would be a lot of salt). I love what it adds to this dish. I like to cook this in a cast-iron skillet on top of chopped fingerling potatoes, carrots, parsnips, onions and garlic that have been drizzled with olive oil. The vegetables come out so flavorful and you can bring everything to the table in the skillet for serving- easy. If you want to make this a little fancier, you can make the lemon rosemary sauce as directed below...I don't think it's necessary, but it's up to you!
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