I hope you’re eating turkey today.
In fact, I hope you’re eating turkey, the sweetest of sweet potatoes, herby sausage stuffing, whole berry cranberry sauce, an ungodly amount of gravy, and
That’s what I’m doing,
But hopefully, when you’re good and done with your third plate of Thanksgiving dinner, you can begin to think about other birds.
Chicken, for one.
This recipe, buttery and so tender I dare use the word ‘succulent,’ is perfect for any season, any occasion, any guest. Placing a halved lemon inside the bird infuses the meat with bright, fresh flavor. The smell alone is delicious.
The chicken tastes garlicky, herby- a blend of sage and rosemary and thyme. I like to soften the butter to room temperature and mash it with the finely chopped herbs, then rub that silky mixture underneath the skin of the chicken. By doing this, you’re ensuring that all of your favorite flavors seep into the chicken while it roasts. The skin still gets crisp and tanned, but it’s most important as a fatty barrier to keep your butter and herbs lying on your bird.
If that last sentence sounded fresh,
I meant it to.
Enjoy Thanksgiving, friends. Save this recipe for next week;
you’ll love it.