So I know I've been a bad blogger, life got busy, but last week in honor of the start of the Top Chef finale I made the chicken Fabio prepared in the "Last Supper" challenge.

It was quick and easy, so I highly recommend it to even the most basic-level chefs.

The chicken portion of the recipe called for:
1 whole chicken
rosemary and sage, enough to fill the chicken inside
1 lemon

I picked up a Perdue Roaster Chicken for a couple of reasons. 1.) They're a little meatier, 2.) They have a temperature pop-up indicator like come with turkeys and 3.) It was on sale.

Clean the chicken and remove the gibblets from inside. (I set mine aside and am going to use them with the leftovers to make soup.)

Stuff the inside of the chicken with the rosemary and sage.

The recipe said to cut them lemons in half and then grill the lemons, but since it's cold outside and I have no access to a grill, I caramelized them over the exposed burner of a gas stove using a skewer.

I then squeezed some of the lemons over the chicken before sticking them inside.

I sprinkled a little salt and pepper over the outside of the chicken and then placed it in a roasting pan.

I put it in the oven at 475 degrees for 10 minutes and then lowered the temperature to 375 degrees. The Fabio recipe said to roast for another 30 minutes, but since I used a larger chicken it took about an hour and half checking it about every 10-15 minutes after the 45 minute mark.

When the indicator pops on the chicken, remove it from the oven and let rest for 5 minutes.

It was so easy to cut up since the meat was practically falling off the bone and it was super moist.
I served it with mashed potatoes and steams asparagus I picked up that day at the local farmer's market.

---- Ginger