A few years ago when I went vegetarian, I did so mostly for ethical and environmental reasons. I don’t eat a lot of meat – most days in my life are meat free- but I have been incorporating a little more meat into my diet as of late.
One thing that I have NEVER made is a whole roast chicken. I don’t know why – they seem kind of intimidating to me. I wanted to make a nice dinner one night, so off to Whole Foods I went where I purchased an insanely expensive humanely raised, grass fed, coddled, and sung to nightly (at least in my imagination!) bird.
Now… how to cook it! I’ve had really good luck with Chrissy Teigen recipes, so I turned to her Better than Ina’s Roast Chicken and Vegetables. I figured that since I loved Ina’s food, Chrissy’s version most be amazing (spoiler alert: it is!)
The ingredients were simple and the recipe was very easy to follow. Thanks, Chrissy, for the play-by-play! I got to make a super fun compound butter which was fun!
The only trouble I had was one of my own making. I didn’t have a baking dish big enough so mid-prep I had to run to the store to get one. Once that hurdle was cleared, I was all good!
The final chicken was so moist (I hate that word!) and delicious – it was worth every penny spent! The chicken was perfect for dinner and the leftovers just got better and better.
right turn ahead 