ROAST CHICKEN INGRIEDIENTS

the bird, lemons, thyme, salt, pepper, butter, olive oil

Pre heat oven to 400 degrees F

Roast until when poked with a knife the juices run clear

A quick “how to” ROAST A CHICKEN, lovely little hen, chook……whatever you like to call it. Like the classic omelet I believe the roasted bird is essential for any cook and every cook’s repertoire. In my family memories of my mother will always be roast chicken and Scott Hamilton playing in the background, a jazz saxophonist that brings the mood of food to any classy evening…..and no my mother has not passed but when her scarf catches fire one day at the helm of her ancient gas stove and she travels on we will host her farewell with all that jazz and sweet lady hen sizzling and smelling of lemon and thyme.

A basic beauty of a process with moist tasty results that last a dinner table’s quaint gathering into the following day’s lunch time sandwich affair. I include this kitchen dance/chicken dance in this month’s recipes as another option for your oatmeal toasted sandwich bread with mayo, herbed roast chicken, crispy watery garden lettuce, cucumber if you have any and a drizzle of your favorite vinaigrette dressing…….salt and pepper to taste. In addition to the chicken, I roasted off a pan of colored market cauliflower with pink lemon and thyme……..for a salad of white cabbage, fresh snow peas, artichoke and beet greens with lemon vinaigrette……it is a bizarre mix of farmer’s market seasonal veggie fare that tickled my fancy on Sunday. Roast your chicken, get creative and eat to your heart’s content.