Roasting chickens during pockets of spare time on the weekends pays huge dividends during busy weeks. A whole chicken can feed a lot of people, and for a family of two like ours, it lasts a few days. Plus, a roasted chicken can be repurposed for an endless number of dishes, including salad, sandwiches, mac and cheese . . . the possibilities are endless. In this nifty roast chicken, I lace the meat with green chutney and serve extra on the side for dunking.
Put the chicken in a large roasting pan or baking dish. Pat the chicken dry with paper towels. Slip your fingers between the skin and flesh to loosen the skin. Massage
Position a rack in the lower third of the oven and
Serve the chicken warm with the remaining
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