Day Six: Roast Chicken with Meyer Lemon and Sage

I never get tired of roast chicken. I hear other people complain about it but I could eat it several times a week forever. While strolling through the internet looking for ways to use up my precious Meyer lemons, I found this recipe for roast chicken by Jacques Pepin and Julia Child. Jacques Pepin is a shoreline neighbor of mine and I run into him all the time. He is as gracious in person as he is on television. He is a visible presence at our town farmer's market and always seems to be at the grocery store whenever I am there. Unfortunately, he is usually buying a bundle of fresh herbs and vegetables and my cart is full of non-nutritious fare like Marshmallow Fluff, Ben and Jerry's Ice Cream or frozen Amy's Organic burritos. I long to cry out, "Wait, I really do cook, you just caught me on a bad night!" but I always resist and just smile.

This recipe reminds you why Jacques and Julia are so popular- they are culinary stars because their recipes really work. Take an ordinary chicken (I used a Bell and Evans one) and smush under the skin with Meyer Lemon slices, softened butter and sage leaves. Squirt lemon juice all over it and roast till golden brown adding carrots and onions to the pan halfway through. The veggies get cooked with all the dripping chicken fat and there is a hint of lemon that permeates the whole thing. My whole family loved this dish and I will be making it again soon. Next time, I will use the Dorie Greenspan Chicken for Les Paresseux where we 'tuck a piece of bread under the chicken' technique to wow them just a little more. Click here for the full recipe. Stay tuned tomorrow as Meyer Lemon recipes continue!