Before the snow started, I decided to go to the grocery store and get a chicken. I wondered if my COVID-19-damaged taste buds were causing me a problem.
Then I thought longer and realized I was attempting to make some rather elaborate dishes. I decided to go back to basics.
Several years ago, I learned to make Julia Child’s roasted chicken. After bringing the chicken, I season it and then rub it with butter.
I am cooking it in the oven with a Yukon Gold potato for my dinner. It smells wonderful. I just hope it tastes good when the time comes!
Here is the recipe:
1 (3 1/2 to 4 pound or larger. Adjust the timing) chicken
* 1 small yellow onion, quartered
* 1 lemon, thinly sliced
* Salt and black pepper
* Butter
Directions
Preheat oven to 425 degrees F.
Wash the chicken in water and dry thoroughly. Season the cavity with salt and black pepper and stuff it with onion and lemon. Rub the chicken lightly with softened butter and season with salt and pepper. Tie the drumstick ends together and set the chicken breast side up on an oiled V-shaped rack or an oiled roasting pan in the oven.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Continue roasting the chicken until the juices run clear, for 45 – 50 minutes, plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take 70 minutes or 1 hour and 10 minutes of cooking time.)
Now look and see how pretty this is! Tasted good, too.
