The Yum Yum Factor

This recipe is one of my most requested in real life and I just realized I have never out it up on the blog. I did post in on my other blog,  NoReEats  , a few years ago but it's time to repost it here. I don't always do it with a spatchcocked chicken and it works the same with skin on, bone in chicken pieces. Today I am making it with a couple lbs of thighs, for instance but if you are using a whole bird, spatchcock it. The olive oil really gives he lemony sauce a silky texture that is worth the effort just on its own but thankfully the potatoes and the chicken are equally addictive.  One word about about the amount of water added- I have heard from many people that the amount needed varies due to different cooking vessels, oven temps etc so I would suggest starting with 1/2 cup the first time you make it. Just keep an eye on it and if it looks like it starts drying out , add more, 1/4 cup at a time to ensure that there is always a bit of water in the pan. Yo...

One of my absolute favourite ways to do a roast chicken is slow and low in the oven. You end up with a delicious, fall apart bird with really dry, crispy skin - it's kind of like the best possible version of a bubble chicken from the rotisserie at the grocery store. I am not ashamed to admit that a Loblaw's bubble chicken is one of my favourite stand by dinners and that it also provides enough meat for chicken quesadillas on night two and the bones make a delicious sopa de lima that we enjoy on night three. When I was a kid, roast chicken was always a cheap meal that could feed our big family but somewhere along the line, chicken slowly became more expensive and a full priced, medium sized whole chicken can now cost well over $12. That is one of the reasons why we often just spend $9 and get one that is already cooked and ready to eat.  The fact that it also comes home in a handy plastic bubble pack is just a bonus if you ask me. When whole chickens go on sale though, ...