If you haven’t already seen this book, it is organised into menus. For instance “Take me back to Istanbul” and “A perfect lunch”. Or what about “A thousand chillies” or “Darkness and light”. This is a great idea, unless you’re having a “Shitty rainy Friday”. Or maybe a “Crappy Wednesday at work”. Or how about “A day in August which should be sunny, but instead can’t decide whether to rain or not all day so you don’t put the washing out… and then finally it decides to rain.” Because that’s the menu I needed today.
So. This recipe is originally from Marcella Hazan and is included in the “Summer begins with apricot tart” menu. Which might be a thing. If it weren’t August and the weather was unable to decide whether to rain or not all day. Before raining.
I love Marcella Hazan. I dug out my original copy of her classic “The Essentials of Classic Italian Cooking” because it’s where I started on my Italian cooking adventure and it’s from 1995. WHICH IS TWENTY THREE YEARS AGO! How can that be? When did all that time pass? What happened? I must have been sucked into a space-time continuum vortex because I don’t feel like it was that long ago. Gah!
And Marcella Hazan still gets it completely right. This chicken was gloriously tender. Full of lemony goodness. And perfect with a salad and potatoes, just the way Diana Henry recommends. So it’s an old recipe, and it’s a new recipe. Nothing has changed, but everything has changed. How did that happen? Well, at least we’ll always have roast chicken.