Aaaaand we’re back. So, yes, I know it’s been rawther a while; mea culpa. But, after a nice fallow period, I’m feeling SO ready to get back into the swing of things and what better place to get started than with a very special, full-on, roast chicken dinner all-in-one recipe?
This is so good, in fact, that I’m pretty sure it’s Mr. T’s favorite dinner ever–which is a bit of a relief since I really have been doing this on at least a weekly basis for months. And even being in heavy rotation already, it still got the nod for our Valentine’s Day/10th anniversary dinner.
I don’t know what’s more amazing: that roast chicken, out of all the ridiculously fancy things I’ve made, seriously tops his dinner list, or that he’s been willing to put up with me for that long. Well, no looking gift horses in mouths here!
Having tinkered with this preparation countless times (well, like, at LEAST 15…) over the past few months, I’ve finally honed the process down to a point where you get trancendently juicy, flavorful chicken–bright with mustard, lemon, and herbs–along with savory potatoes and vibrant green veggies in the most efficient way possible. No extra pans, extra pots, or extra work. We have achieved maximum deliciousness with minimum fuss.
And while it’s not exactly in Rachael Ray territory in terms of turn around time, it’s still quite spectacularly fast for what you get out of it. Totally doable on a weeknight if organized. As you’ll see, there’s not a lot of ingredients and all the bits and pieces have been rolled up into one long recipe–but don’t let that stop you. You’re really only a few paragraphs away from the best homemade roast chicken dinner ever.