Roast Chicken

I am infinitely curious about what people eat and make for dinner at home.  Not “magazine” weeknight dinners, or even blogs that showcase only one component or require endless time, but real dinners.  To be honest, if I make dinner 3-4 nights a week, I consider that a HUGE success.  I know there will be a dinner or two out, plus perhaps take-out and a ‘single gals’ dinner of popcorn or wine and cheese.  

So every so often, I thought it would be fun to showcase a real weeknight dinner.  Some of course will be more fun than others, but that’s life, right?

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While there are very few things I love more than roast chicken for dinner, I think it might be Billy’s absolute favorite.  That, plus how easy it is, and the guaranteed leftovers means that it is without a doubt the most often repeated dinner I make.

This is the version I most often make – the crispy skin and short cooking time keep it in constant rotation – although I did through a lemon and some garlic in the cavity on a whim.  Instead of my usual green salad with vinaigrette, I went for a super fast riff on Zuni’s bread salad.  Toasted bread, tossed with a warm garlic vinaigrette and pan drippings, plumped currants, pine nuts and arugula.

Perhaps not the healthiest of Monday night dinners (at least not for me, as I think the skin is the main course), but definitely makes for a happy way to start the week.

What is most often in your dinner rotation?

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