Sarah and Becca came over on Friday night for an easy roast chicken dinner. Sarah contributed the chicken (thanks Sarah!), which was free-range and organic, and very moist and tasty, too:
This was a very small chicken, only about 2.5 - 3 lbs. What I did was pat the skin dry and season the outside with an extremely liberal amount of salt and pepper. I seasoned the inside of the chicken, too, and also placed a quarter of a lemon and a bunch of fresh oregano in the cavity. I placed the chicken on a bed of quartered artichokes, which soaked up all the chicken-y juices, and roasted it in a 425° oven for about 40-50 minutes, or until the juices ran clear when I made a small cut in the leg (the dark meat takes the longest). We let the chicken rest for about 10 minutes so it would stay moist. While that was happening, we made a salad with the lettuce and cucumbers from the co-op, along with some tomatoes I had lying around. The mise:
Sarah made a tangy dressing using olive oil, lemon juice, red wine vinegar, dijon mustard, fresh oregano, and salt and pepper. The finished product:
The salad was crisp, light and refreshing--the perfect counterpoint to the warm, salty and rich chicken.