A nice and juicy oven roasted chicken recipe.
By Val Twerdahl
There has always been something incredibly daunting to me about roasting a whole chicken… until now. Perhaps my trepidation had something to do with the fact that my mom’s roast chicken is the best and cannot ever be trumped. Or maybe it’s just an irrational fear of limp, soggy chicken skin and dry, desiccated meat that prevented me from experimenting? Whatever my apprehensions, last weekend I finally plucked up the courage to overcome my phobia of cooking the quintessential comfort food.
After spending an hour pouring through recipes in cookbooks and on websites, a light bulb lit up in my head: the perfect roasted chicken can’t be that hard to make. I put away the cookbooks, switched off my iPad, and retreated to the kitchen with a massive craving and a smorgasbord of ideas in my head. Like magic, a few hours later, I removed a flawless roasted chicken from the oven. It was crispy on the outside, juicy on the inside, and complete with a satisfying, peppery kick that kept me warm and toasty for the rest of the evening.Print
Val Twerdahl is a writer with a passion for food, art, fashion, and travel. Born and raised in New York City, she has become a master explorer of her hometown, constantly scoping out new hubs of creativity in the form of restaurants, art galleries, and shops. To visit her in the blogosphere, go to miscv.tumblr.com.