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FOR THE ROAST CHICKEN PREHEATE OVEN TO 425 DEGREES -Prepare marinade -rinse chicken inside and out and pat dry -insert into cavity the onion, lemon quarters and rosemary, allowing rosemary to peek out of the cavity -gently lift skin of chicken on breast and thighs and spread some marinade under the skin. -Spread remainder of the marinade over the top and bottom of the chicken -Dust top of chicken with smoked paprika FOR ROASTING =Place chicken breast side down on rack in roasting pan -Roast for 20 minutes -After 20 minutes turn chicken breast side up and continue roasting until chicken reads 170 degrees on instant read thermometer, about 50-60 minutes -Remove chicken from oven, tent loosely with foil and let rest for 30 minutes.
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Foundational understanding of the four elements of good cooking
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating