Classic Herb-Roasted Chicken, Sweet Potato Oven Fries & Lemony Steamed Asparagus

Here is the test of a truly perfect roasted chicken: Picture everyone in the family standing around the carved chicken carcass, gleefully devouring pieces of crispy brown skin. This recipe is from one of my favorite cookbooks, Cooking School Secrets for Real World Cooks, by Linda Carucci. The herb-roasted chicken is absolutely scrumptious and fills the house with the most intoxicating aroma.

In the summer, when my herb garden is happily growing in the warm Colorado sunshine, I make this recipe exactly as written, rubbing the skin with oregano, garlic powder, salt and pepper, and slipping fresh thyme sprigs under the skin. This technique imbues the moist chicken breasts with the most wonderful flavor. In the winter, I instead rub the skin with garlic powder and herbes de Provence, a delicious blend that includes rosemary, marjoram, thyme, sage, and, most interestingly, lavender.

There is no buttering or basting required, and I’m even too lazy to do the optional trussing. The real secret to the irresistibly crispy skin is cooking the chicken briefly at 425°, then lowering the temperature to 350° to roast for about an hour. The chicken is always moist and flavorful, and, a true testament to its perfection, there are never any leftovers. Sophia, who is only four and quite petite, usually eats one or two legs and a thigh. I eat about half of a split breast and Ben polishes off the rest.

To round out this yummy weeknight dinner, I made sweet potato oven fries, which I roasted right alongside the chicken, and steamed asparagus, topped with a bit of melted butter and fresh lemon juice. A perfectly satisfying, healthy and delicious meal.