On Wednesday afternoon, I recieved the following email from my husband:
I want to roast a whole chicken. This weekend, perhaps?
Well, he was too excited about it to wait until the weekend, so he bought an organic, free-range chicken last night at Henry’s, and cooked it up when he got home from work tonight (Friday night).
According to him, he “got home at 3:50, and it was in the oven by 4:15.” I got home around 5:45, starving out of my mind, to the delectable smells coming from our place which I could smell immediately upon entering the patio.
THIS WAS DELICIOUS. It’s so much easier than it looks. I think the reason why many people always choose pre-packaged chicken breasts over roasting a whole chicken is because they don’t like the idea of having to deal with the chicken carcass at all. But it was really juicy and so much better than the way we normally have chicken.
We may have to make this a Friday tradition! (Despite the fact that it was kind of a pain to clean up. Yeah, when he cooks, I clean!)
This was based off of a Jamie Oliver recipe James was directed to by his co-worker, Laura, which can be found here. Thanks to her for the inspiration.