Food on Friday: The roast with the most

You'll need on of these, and...that's about it.

Every so often my husband will make something amazing for dinner. Crispy, salty, juicy and flavorful, we pick at the leftovers and use them in different dishes all week. This meal is cheap, healthy, and really easy. So what is it? A simple roast chicken. He makes it a few times a year and every time I think – why don’t we have this more often?

We’ve had lots of success with a super-simple version involving just salt and pepper, but you can also tuck in some lemon slices or garlic gloves if you like. We always keep the presentation simple (put chicken on plate and let people fend for themselves) and serve with whatever vegetable we have on hand. It’s so effortless and elegant, you’ll wonder why you don’t make it weekly.

(Apologies for the picture of the raw chicken…we were going to take shots of the finished product, but we were hungry. So we ate it).

Recipe’s after the jump.

Roast chicken

Ingredients:
One 2-3 lb chicken
Salt
Pepper

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
Salt and pepper the cavity, then use kitchen string to tie the wings and legs close to the body so that the ends of the drumsticks cover the top of the breast and keep it from drying out.
Cover the chicken with a thin layer of olive oil, using your hands to rub it over the skin.
Now, salt and pepper the outside of the chicken.
Place the chicken in a roasting pan and roast until the juices run clear, 50 to 60 minutes.