Simple roast chicken and potatoes
Roast
You don’t need me to tell you about the simple pleasures of roast chicken, or how economical it is to buy the whole chicken and cut up the parts yourself. But this recipe makes the best roast chicken of my roast chicken-making career, and I need to share. The secret is in the butter. Put strategically placed pats of butter under the skin, then rub the whole chicken in butter. Get some garlic and herbs in there too, and roast alongside potatoes for a one pan meal that takes about an hour to make (depending on the size of the bird and the idiosyncrasies of then oven). <br /> <br />The chicken comes out perfectly crisp on the outside and ridiculously juicy and flavorful throughout. And the best part was that even after we got more than our fill for dinner, this meal kept on giving (a la Merrill's 3 for 1 post this week). The remaining potatoes were reheated the next morning to accompany fried eggs for a brunch-worthy breakfast. And the leftover chicken meat and carcass were thrown into a pot and made into enough soup for two more meals. And there are countless other uses for leftover roast chicken (although making soup from scratch makes the most use of parts that would otherwise be discarded). <br /> <br />And, of course, a roast chicken is great for a picnic. It's excellent at room temp and can either be served whole and carved on the premises or broken up into pieces ahead of time. The vegetables make for an instant side.
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