Saturday, March 6, 2010

Roast chicken

Eastside Road, March 6—
COMPANY TO DINNER tonight, and what simpler than to get a couple of chickens, put slices of lemon under the skin on their breasts, smear them with a little oil, salt them, and roast them in the oven? With them, as a treat, the first asparagus of the year, and baked russet potatoes; afterward, green salad; then warm applesauce with good Straus vanilla-bean ice cream.
Zinfandel, Paso Robles, 2008

1 comment:

George Mattingly said...

Lemon & chicken were made for each other, weren't they? I regularly roast chicken Marcella Hazan's way, with 2 lemons (poked a couple dozen times with a fork) stuffed inside & the chicken then tied up. It's perfect every time . . . and simple enough that even I can't screw it up.