Andrew (14): And I do.
Maureen: What do you think?
Nicholas (10): There’s not much that’s different you can do with a roast chicken, though.
Maureen: You are absolutely right about that, Nicholas. Every recipe is more or less the same, with minor variations.
Nicholas: I still like it though.
Andrew: So do I.
Maureen: If you’re wondering, and I’m quite certain that you’re not but I have the conch shell so I will proceed, the difference with this roast chicken is I cooked it for longer at a lower temperature. Also, I didn’t use much butter– far less than I usually do– but I think it’s good.
Andrew: Yes, I like it.
Maureen: I don’t think I like this version substantially more than how I usually make it, though, so I’ll probably stick with how I usually do it.
Nicholas: It is nice to have a roast on a weeknight, though.
Maureen: I agree.
Cook’s Notes: As noted above, the two major differences in this recipe compared to others I’ve made is you roast it at a lower temperature (180C/350F) for at least 90 minutes and you don’t use much olive oil or butter to baste it. It worked fine, I suppose, but I prefer my usual method of 400C for one hour with a combination of olive oil and butter.
The one big revelation, though, was that it’s actually quite easy to make a roast chicken on a weeknight– particularly this method when you put the vegetables in the bottom of the roasting pan. I will try to do this more often if I can engage in some forward planning, which can be difficult, but not impossible.