experiments in cooking, flotsam

Friday Flotsam: Endless Varieties of Roasted Chicken

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.

Not this week’s chicken

2 thoughts on “Friday Flotsam: Endless Varieties of Roasted Chicken”

  1. Slices of butter beneath the skin, rub soy sauce over the skin, season with salt, pepper, and thyme. Pierce a lemon and stuff that in the cavity. Surround with onions and carrots and roast for 1.5 hours or so. Delicious! Then, of course, turn the carcass into stock and make Italian Wedding Soup a week or two later.

    …and now I’m craving roast chicken. AND Italian Wedding Soup.

    Liked by 1 person

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