January 31, 2011

The Ultimate Roasted Chicken

My freezer always stays stocked with at least two or three pasture raised chickens from a local farm - Plow Point Farms just outside of Athens. Sarah and Russell Bennett have been good friends since college and now Russell, along with his partner Robert Bishop, sell fresh chickens to folks in the Athens and Atlanta area, including many top restaurants. A roasted chicken fresh out of the oven is such wonderful comfort food and takes so little time!

The key to a quick roasted chicken is high heat and a simple technique of butterflying. All you need are a good pair of kitchen shears and a non-porous cutting board. You can watch a quick video from Fine Cooking Magazine to get a simple lesson. One of the most popular recipes from my new cookbook, Southern My Way, is the Balsamic Roasted Chicken. I get emails almost daily from fans who are in love with this easy meal. So if you love that recipe, then you will certainly enjoy my Tarragon Roasted Chicken. I paired it with a Quinoa and Blood Orange Salad with fresh mint, avocado, and pistachios. Simple, fresh, and so delicious!

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