Roast Chicken

We once in a while get a whole chicken and roast it on a weekend, aiming to bring pieces for lunch the following week. But letting the juicy chicken stay on the counter and get cold is almost a sin, so we usually eat the out-of-oven chicken for the evening meal and use leftovers for the lunch. Our usual recipe is to rub fresh herbs and stuff with herb, garlic and lemon. This time, we made herb butter and rubbed all over chicken before roasting. I didn’t see a major difference from the standard recipe but it was very aromatic for sure. The side is roasted fennel roots, which I loved when my friend who used to live in France served at her home party. It was supposed to be simple but nothing like what she made.