Roast Chicken

Roast Chicken

Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted lemon and herb chicken.Antoine Bootz

This recipe, from Roast Chicken and Other Stories (Ebury Press, 1994) by Simon Hopkinson, also comes with a helpful tip: After roasting is completed, turn off the oven, leaving the door ajar, and leave the chicken to rest for at least 15 minutes before carving. This enables the flesh to relax gently, retaining the juices in the meat and ensuring easy, trouble-free carving and a moist bird.