|from Food 52|
If fall brings the roasted chicken back to your weekly menu, you have to try this style.
For me, the weekly roasting of the bird seems to be required. Typically, I fill the bird with lemon and a whole bud of garlic along with thyme. It's an Ina Garten recipe she calls perfect and I quite agree. After we dine on the freshly roasted meat, I have a couple of lunch options for the week. The bones become stock and, well, I feel saavy using every inch of the delightful gift and then some!
This week, Amanda and Merrill at Food 52 urged the use of this recipe. It's wonderful. The printed version is found here.
It's lovely to find a straightforward and simple roasting and deglazing recipe and this one is yummy. So, give it a try. We did just share that bowl of sauce. Fun!
One note: I used a brined chicken from Trader Joe's. I could have held back on salt. Especially in the sauce.