“Garlic-Butter Roast Chicken” from “Repertoire”

Having a roast chicken on a weeknight always seems like such an indulgence. It seems like the sort of dish that should be reserved for a lazy Sunday afternoon, when you also have time to make all the trimmings, along with some sort of dessert.

But why not have it on a weeknight? I mean, we live in very uncertain times here in the U.K. (understatement of the century), so why not reward ourselves on a random day for having survived another day of dire headlines? So roast chicken it was.

In the introduction, Jessica admits, “There are an astonishing number of recipes for roast chicken in the world.” It’s true, there are. She goes on to say that we should just use this one, though, which I think would be a mistake. With so many delicious ways to eat a a bird, why restrict ourselves to just one type?

However, this was a good one to have on the aforementioned weeknight, because it is spatchcocked, which meant it cooked quicker and more evenly. Pouring the melted garlic butter over the top of it was, obviously, fantastic. Has melted butter ever been a bad idea? The cardiologists of the world would disagree with me, and they might be on to something, but still…

So, yes, this was delicious. It cheered us all up on a random weeknight when we had our fill our political shenanigans, on both sides of the Atlantic. Was it vastly better than the hundreds of other types of roast chicken I’ve made? Well, no. But who cares. It was still delicious.

“Garlic-Butter Roast Chicken” from “Repertoire”

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