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« Easiest dinner imaginable | Main | Planting a seed » Monday, March 26, 2007A chicken in every pot
I often make roast chicken for Sunday night dinner. Doesn't everyone? A cinch, right? Well, not really. It's not easy to get the right result: an evenly browned, crisp-skinned bird properly roasted so that the dark meat is cooked through and the breast moist. Figuring out how to spice up that bird so that the reaction is "Great!" and not "Again?" can be another challenge. So I was intrigued by a new cookbook by local resident Tony Rosenfeld with the long title: "150 Things to Make with Roast Chicken and 50 Ways to Roast It." I've known Tony for several years, and have tasted his cooking. Besides writing for Fine Cooking magazine, he also developed the menus for the b.good restaurants. I was short on time, so I picked a Greek roast chicken with lemon, black olives, and potatoes. I used a Wise organic chicken, which I rubbed with oregano, salt, and pepper and refrigerated for 8 hours. Then I brushed the skin with olive oil, set the bird in a roasting pan and surrounded it with small red potatoes (I never peel them). I liked the instructions for turning the bird over to brown the bottom, and after roasting, let it rest for 10 minutes. I tossed the potatoes with more oregano, lemon rind and juice, and aged feta for a warm salad. It was an easy and delicious meal, even though I realized later I forgot to add olives to the salad. And there's roast chicken left over for my dinner this evening. Bravo, Tony. P.S. Look for a stove-side cooking lesson with Tony in an upcoming Food section. Posted by Alison Arnett at 12:05 PM
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