I think a roasted chicken is the perfect Sunday meal. I know not everyone agrees. The way I see it, any leftovers count as protein for lunch during the week.
I have been buying the Bell and Evans 1/2 chicken. It is the perfect size for the two of us. And as it happens, I like the leg and thigh, and he prefers the white meat.
Now the recipe is from the New York Times, before they had the Times Cooking app.
It's a recipe from June 21, 1998.
The measurements listed below are what I used for the 1/2 chicken.
Savory Baked Chicken
Toss chicken parts with a mixture of 2 tbsp olive oil, 1/2 tsp of cumin, 1/4 tsp oregano,
1/4 tsp cayenne pepper, a pinch of allspice, and 1/2 tbsp of soy sauce.
Preheat oven to 450˚F.
Line a baking sheet with aluminum foil.
Put chicken on the sheet pan.
Bake for one hour, turning the pieces as they brown.
Remove from oven and allow to cool for 10 minutes
So simple, and the results are always a moist and flavorful chicken.
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