No, no. It's okay. I know I'm a food-freak for sure now. I've resigned myself to fighting off the paparazzi, ignoring the pleas of the young fans whose fathers spent three months salary on tickets to my show. Damnit. I am NOT allowed to fall asleep with the TV on Disney anymore. Friggin' Hannah Montana.
Anyway. I discovered this year (one Bar Cooking Tuesday) that a roast chicken is easy. Take the chicken, pull the nasty organs out. Yes, organs are nasty. By definition.
Dry the skin. Take a half stick of butter, salt, pepper, and thyme. Compound butter. Yum. Massage the bird, over and under the skin. Make it look like this.
After all that massage goodness, put it in the oven at 425 for 30 minutes. Then crank it down to 375 for an hour. Crispy goodness. See here.
The skin was perfect. You'll notice there was some missing in the sliced photo. Sorry. The chicken was closer than the camera-phone.
You know I love to slice it right. Legs off first with thighs attached. Wings. Slice the breast off the bone and then slice it for service. Easy.
If, while all this has been happening, you've sliced some fingerling potatoes and tossed them in olive oil, salt, pepper, and thyme and roasted them with the chicken for the last hour or so. And if you've sauteed some brocolli with sliced white onions, and red and yellow peppers in olive oil and garlic for about 12 minutes (onion first to soften, then brocolli, then peppers at the end). If you did all that...you'd have this.
And finally, the first appearance of a taste-tester here at Kitchen Geeking. Chez was here. J came over too, but we were stuffing our face then, and there was no time to stop and take pictures.
I love the crispy baked potato. So much, in fact, that there are baby yukons in the oven at 400 right now with crushed red pepper, paprika, and thyme in the olive oil that's crisping their skin as we speak.