My First Roasted Chicken

Sunday feels like a day that deserves nostalgic and classic food. Last Sunday felt particularly old fashioned and I was compelled to tackle a roast chicken. As it turned out, there wasn't much to tackle. The prep is easy for something full of flavor and flexibility. Many classic sides pair well with roast chicken. I chose to make mushroom risotto and roasted asparagus. The best part about a roast chicken is the leftovers- oh the possibilities. Chicken salad, wraps, casserole, enchiladas, or pizza! BBQ chicken pizza to be specific. Let me start at the beginning...

I referred to several cookbooks in cooking my first roasted chicken- Martha Stewart Cooking School and The Joy of Cooking to name a few.

Rinse and thoroughly dry off one whole chicken (inside and out)

Trim the fat

Stuff the cavity with lemon, salt &P, chopped garlic and any fresh herbs

Rub the skin with better

Season outside with plenty of salt and pepper

Tie the legs together

Roast at 450 degrees for 50 minutes or 165 degrees

Rest for at least ten minutes

The following night use leftovers to make BBQ chicken pizza

Toss chicken pieces in BBQ sauce

Roll out store bought pizza dough (preferably from Publix)

Slice thinly red onions

Rub crust lightly with olive oil and kosher salt

Top pizza with chicken, grated mozzarella, onions

Cook according to dough directions