simple. perfect.

Dear readers, I can't believe I've been away so long. But I'm back, with a new, fully functioning laptop (!) and plenty of recipes to share with you...starting with one of my favorites, roast chicken.

A year or two ago, I had never cooked a whole chicken. I've always liked to bake, but didn't really get into cooking until I moved into my current apartment a couple of years ago. Sure, I cooked because I had to eat, but my meat consumption was limited to pre-cut salmon fillets and skinless-boneless chicken breasts. Basically, I wanted my meat as un-scary and un-animal-like as possible. (OCD tendencies against mess in general. I'm working on it.) But I've since mended my ways--and fortunately, because a whole roasted chicken is about the easiest, cheapest and most delicious "homestyle" meal you can cook. It's juicy, crispy, flavorful--nothing like those cottony dry chicken breasts I used to live on. Three secrets: A hot oven, plenty of kosher salt and an organic or antibiotic-free bird. Simple. Perfect. Roast chicken!

Herb-Roasted Chicken

1 3-4 lb. chicken
2 Tbs. fresh herbs
2 Tbs. olive oil
Lemon
Garlic*
Kosher salt
Pepper

Heat oven to 450 degrees F. Place the chicken in a roasting pan, pat dry with paper towels and generously sprinkle inside and out with salt and pepper. Stuff lemon wedges and smashed garlic cloves inside the cavity (my chicken was on the small side so I used half a lemon and 3 cloves garlic). In small bowl, mix herbs (I used fresh parsley and thyme), olive oil, salt and pepper until blended. Rub herb mixture all over the chicken. Roast chicken about 1 hour, or until skin is bronzed and crispy and leg juices run clear. Transfer chicken to a plate or cutting board for carving. Feel smugly accomplished.

Serves 3 hungry souls.

*When garlic is cooked with something acidic, like lemons, it undergoes a chemical reaction that makes it turn blue. Don't freak out. It looks crazy but is perfectly safe and tastes fine.

On the side: Risotto with peas and asparagus.