Fast/Slow Food = Roast Chicken

Today was busy.  After work went to mom's house to sit and visit with my newly married sis.  Had a great afternoon taliking about the wedding celebration.  But as all great conversion can go, time is lost.  Needed to get home to make dinner and the best option...ROAST CHICKEN and potatoes.

For a quick, wholesome yummy dinner here are the very easy directions to follow:

Preheat the oven to 425 degrees.

Take one whole chicken.  Remove the giblets from inside the chicken.  Pat dry inside and out with paper toweling.  Cut out the backbone.  Press out the chicken flat (like a butterfly) and place on a rack over a baking sheet.  Season on both underside and atop with salt and pepper.  Roast in oven for 1 hour.

After the chicken has cooked for 20 minutes, add to the pan 4 potatoes quartered.  Allow to sit/cook in the chicken drippings.

When chicken is cooked, allow to sit for 10 minutes before carving.  (If necessary, return potatoes to oven to continue to cook.)  Serve atop well flavored greens (ie., arugula, watercress, frisee...), dijon mustard, and roasted potatoes.

 *photo of chicken from http://chompasaurus.us/