Picture
Well, I'm happy (and slightly ashamed) that after two and a half long months, I am finally getting around to sharing another recipe with you. January, February, and March in Maine are a quarter of the year with which I can never quite reconcile. My thought process during those months goes something like this:
  •  January - I will OWN this new year.  I will keep up with my blog, I will cook healthy, and I will be a nice, always-dressed-in-real-pants wife.  And I will be a stellar teacher. 
  • February - Well, I went to the gym twice.  And what's so wrong with wearing leggings? It's not so bad to eat a whole loaf of garlic bread. When is vacation?
  • March - Hot, cold, snow, sun. What are these feelings I am even having? This "Spring Forward" crap is baloney.  I needed that hour of sleep. I've been robbed - now I'll never catch up. I'm grumpy. I guess I'll just go eat a block of cheese. 

And so when April 1st finally came, I welcomed it with a newfound sense of hope (and a touch of caution....being an elementary teacher on April Fool's Day is scary). That day the sun peeped out, the air was uncharacteristically warm, and the peepers blasted us with a cacophany of chirping bliss.  I finally decided I must get out of the rut I had fallen prey to.  So I cooked a real meal that night instead of ordering pizza.  And what better meal to please the masses and soothe the soul, I thought, than beef and broccoli, our all-time favorite take-out fake-out? 

 
 


Roasted chicken.  This was the first meal that I cooked for company after becoming a new wife.  The idea of cooking an entire chicken in my own stove seemed lofty, yet attainable.  It seemed Betty Crocker.  It seemed impressive.  I made Ethan reach in for the giblets and screamed when he pulled them out.  I didn't know how to use my newly acquired meat thermometer, and was relieved that the pieces of chicken we sliced off in front of our friends was actually cooked.  It turned out to be pretty tasty after all. 

I have roasted a few more chickens since then, and to my delight the outcome has become increasingly satisfying and delicious.  Please, do not shy away from roasting chicken because it's an entire bird and has giblets.  The final product is elegant, affordable, and nearly impossible to destroy.  I want you to love roasting chicken.   Your family and friends will love it, I promise. Here's how to do it: