Here it is: the recipe that started it all. And once you've made it, you'll know why. It serves up the kind of home-cooked goodness that no restaurant meal can top. The chicken's crispy skin is drenched in herb-infused juices (don't forget to pour the pan dripping back over the chicken before serving or, alternately, to drizzle them over individual pieces on the plate), and the trick of turning the chicken 15 minutes into cooking keeps the meat uniquely moist.
Any simple sides will work with a main course this splendid. You can go with either white wine (in which case a Riesling would be nice) or red (try pinot noir). Happy cooking-and an even happier future to you and the lucky person you've deemed worthy of this dish.
Carving a bird takes a lot of practice, so don't expect it to be perfect on your first try. The most important thing is to have a sharp knife (preferably one made specifically for carving). Start by slicing the breasts, removing as much meat as possible, and then remove the legs and the wings (using kitchen shears work swell too). Don't worry if it looks messy; it will taste just as good.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
65 Ways to Roast a Chicken
Mix up your roast chicken game with recipes that will have you slathering butter, rubbing on spices, and more.
