I love a good roasted chicken in the winter. It is simple and rewarding. It is probably the easiest way to cook for two and you can always prepare an extra dish with the leftovers. I like to air-dry mine in the fridge for 3-4 days before roasting it so that the skin crisps up. It’s simply covered in olive oil and salt, Sichuan, green and black freshly crushed pepper, some butter tucked in between the legs and in the cavity all set on top of a bed of mixed fingerling potatoes, also covered in olive oil and salt, held together in a dutch oven. It all goes into the oven at 425°F for 20 minutes and then the oven is lowered to 350°F and left in another 50-60 minutes or until the breast reads 160-165°F. Simple deliciousness. The carcass is used for chicken stock, which has a myriad of applications, and the leftover meat is used of a chicken potpie the next day.
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