Ladies and Gentlemen, the dinner dilemma has been solved. I’ve recently begun roasting a whole chicken on a Sunday or Monday night and then having plenty leftover for lunches and dinner for a few more meals. This usually becomes chicken tacos, chicken salad and sometimes just plain reheated roast chicken leftovers. It’s a simple recipe and it’s really inexpensive to buy chickens whole and cook them yourself then to buy all the cut-up parts separately. It's also so much less work to just roast a chicken once and have chicken for the week then to do it all every night. That’s why I like to do this roast towards the beginning of the week, when my motivation is high, my fridge is full and my mind isn’t yet overwhelmed by the Tuesday, Wednesday etc. weekday worries.
Roasting a chicken also makes a home smell delicious so it’s a warm and comforting activity for a late weekend evening. This recipe calls for one fresh herb and one lemon, but you will be just fine leaving these out or substituting the thyme for rosemary or tarragon and the lemon for an orange. (You may be hesitant about this orange suggestion but it only goes in the cavity of the bird and brings a very very mild flavor so don’t get too worked up about it).