March 28, 2007
What not to do with a roast chicken
Posted by MrsTooth at 11:08 AM
Tried a throw-it-together recipe off the top of my head, based on Jaime Oliver's method. Tossed some potato cubes with unpeeled garlic, salt, lemon and olive oil, and threw them in my roasting pan. Rubbed some oregano, lemon, garlic, salt, and more olive oil as a paste under the skin of the bird, stuck the bird on the potatoes, put on a bit more olive oil, then roasted the sucker. Started at the whole 425, then lowered it to finish. Sounded pretty good, turned out with no flavor at all. Not sure what cancelled what, but it had to be the blandest thing I had ever tried to eat, even worse than hospital food. So next time you think Jaime Oliver's method of cooking a bird might be good, don't bother. I'm doing a standing rib roast tonight and crossing my fingers for a better outcome.