Rosemary-Garlic Roast Chicken (aka “Third Date Chicken”)

I don’t love cooking for first, or even second, dates. I know it seems like it should be my go-to activity, but it gets weird when you cook for a living. First of all, the pressure’s on to impress, and it requires me to try to look cute while chopping onions (just try it). Moreover, it feels akin to asking a dentist out and then asking him to take a quick peek at your molars.

That said, by date number three, I am usually comfortable enough to invite a man into my kitchen, and this is my trusty standby meal, assuming he eats poultry. I get the chicken prepped and into the oven before he shows up (which has the side benefit of making my apartment smell amazing), roast some sweet potatoes or whip up some risotto, and throw together a green salad.

Ingredients

1 whole (4-5 lb) roasting chicken, giblets removed $13
1/2 cup extra virgin olive oil pantry
12 garlic cloves, chopped pantry
leaves from 2 sprigs fresh rosemary $1 for a bunch
1 lemon, zested and sliced thinly $0.50
2 teaspoons each salt and pepper pantry

Total Cost of Ingredients $14.50

Directions

Preheat oven to 375 degrees F.

Rinse the chicken under cool running water and pat dry, using paper towels. Place in a large (at least 9 inches by 13 inches) casserole pan.

Whisk together the olive oil, garlic, rosemary, lemon zest, salt, and pepper. (You can also leave the garlic cloves whole and blend it all together in a food processor or blender.)

Pour a bit of the oil-garlic mixture into the cupped palm of your hand and rub it over the skin of the chicken on both sides. Gently slide your hands between the skin and the flesh of the chicken and rub some of the oil mixture beneath the skin. Pour a bit more oil into your hands and rub the cavity of the chicken with it. Continue until the whole chicken is covered with the garlic-oil mixture.

Place a few slices of lemon between the skin and the flesh. Stuff the rest of the slices into the cavity. Arrange chicken breast-side-up in the pan and use kitchen twine or a couple of toothpicks to attach the legs together. Cover the pan tightly with aluminum foil.

Bake, covered, for 30 minutes. Remove the foil and bake, uncovered, for another 25-30 minutes, or until the skin is golden-brown and the juices run clear. (Stab a knife into the thigh to check this.)

Cut into pieces and serve hot.

If you want to make a pan gravy, pour the pan juices (there should be plenty) into a small pot over high and bring to a light boil. Sprinkle in 1-2 tablespoons of flour and whisk constantly (breaking up the lumps) until a thick, creamy gravy forms. Serve alongside the chicken.

Serves 4-6.

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