An Easy Recipe for Tough Times

Sherry McGuinn
Photo byWikipedia Commons

Want to serve your family the perfect roast chicken? You won't believe how simple it is.

I've never been the most imaginative of cooks. I enjoy cooking, but that said, somehow or other, I can't seem to stick to a recipe.

Much to my husband's chagrin, whenever I'm stuck for something to serve up for dinner, my go-to is chicken, normally baked or roasted. What could be easier, right? You throw the bird in a pan, whether whole or in pieces, season it to your liking, set the oven, and voila! Serve that golden brown chicken with a savory side and you're just as golden.

Nope. In my experience, the perfect roast chicken seems to elude me. Either the skin isn't crisp enough--you know, where it's kind of slimy and slides off the meat--or the flavor is bland and unremarkable.

Normally, I rub the chicken liberally with extra virgin olive oil and then add whatever spices I'm in the mood for. No longer, as I stumbled upon a recipe online that is so delicious, so easy, and so quick that you might find it hard to believe until you make it. Let me tell you that this roast chicken is as yummy as you'll find at any signature restaurant around town.

I just had to share the recipe with you because these are tough times, folks. We're paying ridiculous amounts of money for the bare necessities. I mean, six bucks for a loaf of whole-grain bread? And now, more than ever, we need to stick together. So, when chicken goes on sale at your local market, snatch one up and make the following. And, to whoever first posted this recipe, thank you.

The Easiest and Tastiest Roast Chicken You'll Ever Make

Exact measurements don't matter so here we go. Your chicken must be dry in order to get that crispy skin everyone loves so much. Pat the chicken down with paper towels and then stick it in the fridge for a couple of hours at least. Overnight is ideal.

Cover the chicken liberally with Kosher salt and don't forget the cavity. Cut up a lemon and stick the chunks in the cavity, as well. Spritz the bird with some of the juice for extra flavor. If you must embellish, a sprinkling of garlic powder is a tasty addition, but not necessary.

That's it. Roast the chicken as you normally would. All ovens are different and ours is a bit wonky so I normally start at 400 degrees and go from there.

I usually serve this plate of deliciousness with a crisp, green salad and a side of rice or other whole grain drizzled with juice from the pan.

Chicken. Kosher salt. Lemon. What could be easier?

Enjoy, and please let me know what you think.

© Sherry McGuinn, 2023. All Rights Reserved.

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My goal is to educate, entertain, make you laugh, and above all, make you think. I will be running the gamut as far as my articles go because I have a restless mind and I allow it to ramble where and when it wants. I hope you enjoy what I'm looking forward to sharing with you. If so, I'd love for you to follow me. Thanks for reading.

Chicago, IL

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