Oh, that every meal could be as satisfying as roasted chicken. I love the cooking process – flipping the wing tips behind the back, choosing which roasting pan seems easiest to clean on that particular day, and deciding how to roast it. I’m sure there’s a perfect way to roast a chicken (at least, that’s what all the magazines claim), but I almost always use different temperatures and seasonings.
Last night I rubbed a rinsed, dried smallish bird with about 2 teaspoons of olive oil, sprinkled it with plenty of salt and pepper and 2 teaspoons ground cumin, and roasted it for about an hour at 425, with the legs tied loosely. When juices ran almost clear, I drizzled the whole bird with 2 tablespoons of honey, which melted instantly and gave the bird a gorgeous sheen. I roasted it another 5 minutes or so, and the honey blended with the cumin to produce a crispy. beautifully browned skin we all stood around picking at even after we’d done the dishes.
I also made a quick pan gravy with the drippings – with a big pinch of cumin and a squeeze from the honey bear, it was unique, almost Mexican-tasting because of the cumin and a tiny bit sweet, but not cloying. Give it a try.