Roast Chicken: Weekend Hero

0:00Spring is here, and nothing beats a no-fuss roast chicken that handles itself in the oven while you tackle yard work or closet cleanups. This basic method from Beth Dooley uses one burr for dinner and leftovers, or double up for a week's worth of meals. Key players are salt, pepper, six tablespoons of unsalted butter, one pound of Yukon gold or red potatoes cut into half-inch pieces, five or six, garlic cloves, and three or four lemon slices. The purpose is simple, season, the chicken inside and out, then let it dry brine and cover it in the fridge overnight. Bring it to room temp, preheat to 450 degrees, serowty with potatoes and garlic in a roasting pan, and rub on that butter. Tucking. Some under the breast skin, folks love rotisserie chickens for quick fixes too, so grab two from the store. Say those dark-pan juices, add lemon slices, and re-warm in a moderate oven. This won't guess it's not homemade, and it stretches your time without skimping on

1:00flavor. That second bird fuels easy weeknight, wins like rice bowls, crispy toastadas, or homemade stock. Shrip them me for bowls or toppings. Simmer bones with veggies for stock that freezes perfectly, keeping things fresh without much effort. Butters the real hero here, making everything juicy and golden. Fire up your oven this weekend and let one recipe feed your flow for days. This has been Vancouver News Today, powered by AI.