It began of course with the basics. Thyme as the primary seasoning.
Always the roasted chicken is stuffed with onions – for flavoring the meat though it’s fine to eat some too. Usually there are potatoes, often carrots, last time, plantains.
Since then it’s a rotation of flavorings.
Lemon, infused with thyme.
Home-roasted garlic butter under the skin.
Or Berbere and other seasonings, an Ethiopian flair.
Or this week, with a jollof seasoning rub from Ghana.
A roasted chicken is a great excuse to invite the folks over, to share a meal. Plus all the leftovers to enjoy for days after.
Do you have a favorite way to season a chicken for roasting? Let me know in the comments. I’m always tweaking to make something otherwise basic into something new.
aka gringita 