By Zurie on January 29, 2007
Photo by twissis
Photo by twissis
"I've just enjoyed Ruth Reichl's book about her time as a restaurant critic for the NY Times, "Garlic and Sapphires". She gives a simple, practical recipe for roast chicken that I thought great, although I did tweak it a tiny bit. She considers that it's not necessary to "make a big to-do about roasting chicken". She's so right ..."
Serving Size: 1 (513 g)
Servings Per Recipe: 4
"This is so easy-to-fix, but classic for the genre. Without changing the heart of the recipe, I added to it by roasting 12 garlic cloves & including mushrooms + carrots. I roasted it for 1 1/2 hrs, but did tent it part of that time. Gravy is definitely not needed & a sinful waste IMO as the garlic-flavored & near-caramelized sauce of the veggies combined w/the chicken drippings made a rich au jus type sauce that was truly divine. We enjoyed this meal w/a German Riesling. Thx for sharing this excellent recipe w/us. :-) ~ *Edited to Add* ~ Forgot to say I used baby red potatoes, so did not cut them as directed & I also used toothpicks to secure the onion wedges which worked very well. :-)"
"Mmmm. Who doesn't love a recipe this easy and this good? The chicken came out wonderfully moist, and the potatoes soaked up the lemon and pan juices and got an incredible flavor. I appreciated the suggestion to use seasoned salt. I'm not sure exactly how long I cooked this, because I used a temperature probe. I also did peel the garlic. I agree with the other review that gravy is not needed; the pan juices are fabulous as is. We served this with a green salad. Thanks for posting!"