That being said, this recipe called for me to do a first: roast a chicken. Why was I so intimidated by a four pound bird when each year I bust out with a seventeen-pounder?! Who knows...but I sucked it up and gave it a shot. Let me first say that when Mark says a recipe is easy, he's not kidding. This recipe couldn't get any easier...and I LOVE THAT. I followed his directions for roasting a herb chicken, which basically meant to heat a skillet in the oven, pour in some olive oil, and slap that baby in. So, I did. I only took one deep breath this time when he gave me a list of herbs I could use to spice up the chicken and I played it safe with basic basil. I combined that with olive oil and when the timer rang, I covered that bird up. I sprinkled on some dried parsley for good measure and let it sit in the oven some more. It was so weird that I didn't have to baste the bird or even open the oven for that matter!! While that was roasting, I prepared the red potatoes with onions from a previous post and boiled up some fresh corn on the cob (I LOVE corn season in Florida!!). It all finished right at the same time (score one for my planning!!!) and I even moved the chicken from skillet to serving platter with not a spill at all!!! I carved and served at the table, finally getting proper use of our Cutco carver, and drizzled the chicken with drippings and herbs. You know a meal is good when one bite in, everyone is already commenting on how good it is. Our older son said it was the best meal I ever made and hubby said it was perfect. He even cut off more chicken and made a sandwich for lunch the next day. So, I made it to leftovers!! Wahoo!! I was even encouraged to make it again very soon...which I'll probably try in June. Tonight though, it's time to give these quesadillas another shot :)
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