Shabbat Shalom.

After a long week, Matthew and I like to stay in on Friday nights, regroup, reconnect and relax. Some of our best meals have been cooked on Friday nights. An old standby is roasted chicken. People are always asking me, “How do you roast chicken?”. Its actually quite simple, and it lends itself to a whole range of different spice combinations.

I usually buy a small chicken, 3-4 pounds. After rinsing it in cold water, and patting it dry, I place it in a large Le Creuset roaster, on top of sliced onions and surround with cut potatoes and garlic. I put olive oil on the chicken, followed by salt, pepper and paprika. Sometimes I use curry powder. Sometimes I used dried herbs like thyme or herbes de provence.

Then, the chicken goes into a 400F oven for about 1 hour. Occasionally I baste the bird, but it’s not that necessary. It is really fool-proof. When it comes out, it’s perfectly golden..

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Sometimes I serve it as is, but this time I cut it into 6 pieces and placed them back in the roaster, on top of the potatoes, for another 10 minutes.

The chicken was served with the roasted potatoes and a light cucumber salad (dill, white wine vinegar, olive oil, salt, pepper).