Roast Chicken is my “I don’t want to cook” meal. It’s fast and requires very little hands-on preparation. I butterfly it, brush it with ghee, add some onions and another vegetable or two, season with salt and pepper, put it in the oven and walk away. About one hour later I have a beautiful chicken with roasted vegetables.
If you’ve never roasted red onions, you’re in for a treat. The high heat brings out the sweetness of the onion and the kids are usually fighting over who gets the last bits out of the pan. I’ve made this multiple times for company – two chickens, onions, and a big salad. Throw in some fudgy chocolate tarts, and maybe a glass of wine, and you’re done!
We usually have some chicken left over for lunch the next day and then I use the bones for homemade chicken stock. Even in the heat of summer, I don’t mind turning the oven on, because I’m not standing over it to cook. Turn it on, pop in the food, and walk away. Welcome to delicious, organic “fast-food”.