Try This At Home

The simple beauty of a roast chicken


October 09, 2005

Chef Barry Rumsey of the Bicycle restaurant, 1444 Light St., offers this recipe for Lovely Simple Sunday Chicken. "After cooking for hundreds of people a week, on my husband's day off, the last thing he wants is to spend hours in the kitchen," says Rumsey's wife, Deborah Mazzoleni. "And I like to remind him, there are no sous chefs to prep nor battalion of dishwashers for cleanup." His Sunday chicken, she says, is a big favorite of their family, including a 10-year-old who hopes to be a food critic when she grows up.



One 2-3 pound chicken (see if you can get farm-raised)

kosher salt and fresh ground pepper

2 teaspoons minced thyme (optional)

unsalted butter

Dijon mustard

Preheat oven to 450 degrees F.

Rinse and pat-dry chicken in and out with paper towels. Salt and pepper the cavity. Now salt the outside -- a uniform coating that will give you a crispy, salty, flavorful skin (about a tablespoon). Season to your liking with pepper.

Place in roasting pan and put in oven when the oven is at temperature. Now don't touch, don't baste, don't add butter or wine. We are avoiding steam.

Roast 50 to 60 minutes.

Remove from the oven. Add thyme to the pan, if you are using it. Baste the chicken with juices and thyme and let rest covered on a cutting board for 15 minutes. Cut the chicken into individual pieces and slather with butter. Serve with Dijon mustard on the side with a green salad and great bread.

Per serving: 225 calories, 19 grams protein, 16 grams fat, 7 grams saturated fat, 19 grams carbohydrates, 0 grams fiber, 75 milligrams cholesterol, 999 milligrams sodium. Nutritional analysis by registered dietitian Jodie Shield.

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