Have you roasted a whole chicken yet? It’s time.
Knowing how to confidently roast a chicken is up there on the list of essential life skills — you know the one — The Things A Person Should Know. (You don’t know this list? Uh oh. That’s the first thing on the list — know about the list. …You’ll catch up.)
Actually, knowing how to roast a chicken is right up there with knowing how to launder your own clothes, fix a clogged shower drain, tip appropriately — in fact, pulling a beautifully bronzed, crisp-skinned, whole chicken out of your oven is probably less important than remembering to schedule your own dentist appointments, but, one could argue, more important than proper eyebrow care. (I see your perfectly-sculpted eyebrow raise, missy — I stand by that statement.)
The great thing about a classic roasted chicken is that, though it looks involved and sophisticated, it’s actually quite simple (and relatively hands-free), so roasting a whole bird is as appropriate for Sunday dinner (or a special Mother’s Day feast!) as it is for the weeknight hustle.
So let’s get roasting! Springtime is the perfect season to toss a chicken in the oven and play around with bright flavor combinations, like creamy new potatoes, crisp radishes, and a vibrant, herby vinaigrette.
Get out there! Have no fear! Snag yourself a (local! free-range!) bird, a mess of herbs, and a fat bunch of radishes, and you’re halfway to dinnertime perfection.
In partnership with Draper Valley Farms. All opinions are my own. Thanks for supporting the brands that support Dunk & Crumble!
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