I never really follow any recipes that I find on the internet - I just look at what they're generally doing and then make it up from there.
I started by brining the chicken like Cooks' Illustrated recommends and leaving it in the brine for about 7hrs. That was mostly just coincidence - I happened to get back to working on the chicken 7 hours later after a marathon day of closet-cleaning and laundry-doing. I should show you my closet! So clean! I even convinced Eric to give a ton of stuff to Goodwill.
Anyway, I patted the chicken dry and filled the cavity with: salt & pepper, 2 Persian limes (it's what we had on hand), most of a head of garlic (with the cloves pierced) and a ton of dried rosemary. Then I brushed the outside with melted butter and sprinkled with with more salt & pepper. I roasted it in a square Pyrex dish, into which I added 4 small potatoes from our garden, more rosemary, two small onions from our garden and a liberal splash of extra virgin olive oil. Into the oven at 425F for about an hour.
Eric made us a peach salsa too: two peaches from our peach picking expedition at the Shafer's the other day, a cucumber and a Scotch Bonnet pepper from Rudy Shafer's garden, one little garden onion and some lime juice. So fresh and good. He wanted to add some mint too, but we didn't grow any this year!
|More tomato porn!|
And so we had ourselves a summery dinner. The chicken turned out great. Really tender and flavorful - I think I got the brine timing and the roast timing just right.