As I’ve mentioned in the past, the traditional roast chicken dinner is a top ten favourite. Depending on what day you ask me, it is either number one or maybe number five, but it is never lower on that list than that.
The chicken was presalted using Judy Rogers method and it was roasted at 500°F. Depending on the sides, dinner can be ready in just over an hour. Last night it took a little longer because I decided to make a bread stuffing/dressing and bake it separately.
TIP: For a different presentation, remove each breast whole, and cut into five or six pieces and fan the slices on the plate, as shown.