March 20, 2011
Spring is well on its way (woo hoo!) but it's still cold enough to enjoy a good roast chicken on a Sunday evening. It's one of those universal comfort foods that just evoke home and hearth and happy thoughts and the added bonus is that it makes for great leftovers for at least one dinner this week.
I have been making Christina Ferrare's recipe for quite some time now and I've never looked back. What intrigued me about it at first was the quick marinade that goes over the chicken immediately before roasting and what hooked me was how moist and flavourful it is.
Sometimes the simplest is also the best.