Lemon and Rosemary Chicken (Pollo Arrosto)

Yes, the original recipe does call for more oil than needed. Did you use a whole chicken? Perhaps I'm seeing things, but it looks to me as if you've used legs or drumsticks. Remember that this can also be very good with potato wedges, and onion - in which case you wouldn't serve pasta at the same meal.

I'm definitely serving this to my Argentine friend C - she pretty much only likes meat, salad, pasta and bread. No cooked veg, and no hot or exotic spices - just ones that might be used in northern Spain or northern Italy.

I like Saveurs too. No contest after the demise of Gourmet. The latter was becoming a bit faddish at times, but it had wonderful special travel issues - including a memorable Montréal issue that actually didn't say anything stupid. There is also a French Saveurs, though evidently the two are no longer in any sort of editorial partnership, and may not even have the same owners. It is very good as well.

By the way, I'd also use a metal pan, not a pyrex or earthernware dish, for such high-heat roating. I use earthenware for much slower roasting or baking, like a biryani. Even my carbon steel paella pan, which I snapped up for $1 (CDN) at a church bazaar some years back. Cripes, I've used that a lot.

Yes, I've done that cut. I just freeze the bits reserved for stock until I have a carcass or enough bits. Recently I'd boned some chicken to do a stir-fry so I threw the bones into the slow cooker with my stewing hen.

But often I can buy good-quality legs or drumsticks for a lower price than a whole chicken, and I prefer dark meat. In particular at La Boucherie du Marché; a lot of the breasts become papillotes and such for the restaurant trade. I also frequent a halal butcher that has very good locally raised chicken; I'd never tell him how often this chicken is swiftly de-halalled with a swig of white wine.

Since that recipe is simple and easy to control, it could easily be multiplied for a workplace or social group. And there is nothing much offensive to the sensibilities of anyone - except vegetarians, and in the meal you showed there was plenty of protein in the non-chicken recipes for them.

I think of this as, while in general friends are an easygoing bunch, often I have to cater to people from the southern tip of South America (Argentines and Chileans), vegetarians, and other people. The South American friends would consider this recipe almost veg as there is no pampas beef or Patagonian lamb...

Thanks!

I'll try that but I'll have to improvise as I don't have an oven...

BTW, that's exactly how I cut my chooks too. ;D

This recipe is a winner, Imec. I think you improved on the original.

You know what would be fun to do on the grill? Take branches of rosemary and weave them into two loose mats. Then either use them as-is to contain the fish or meat, or enclose the whole thing in one of these -------->

Hope DH is ok now! My favourite uncle also had one of those most unwelcome "side orders" - he had radiation therapy for prostate cancer and developed diabetes as a result. (I don't have to draw you all a map of the human anatomy viewed from the perineal area, male version). Oh, he is doing as well as could be expected, but there is nothing like getting a serious chronic disease as part of your therapy... Alas this is very common in hospitals. Iatrogenic diseases...

By the way, this recipe would be perfectly fine for him.

Yes, that recipe would be easy to multiply. I've made something similar - the potato and onion variation, also adding red sweet peppers - for about 20 people. The only variation for a larger group might be that you could use proportionally less oil, but you'll see just from the feel of things.

I'm relieved that your husband is better. Could certainly stand to lose about that, but I'd sooner not have anyone fishing around in my abdomen with surgical knives.

Oh, so glad it worked out joanne! I'd pull the leftovers off the bone and make chicken salad... (and, of course, make stock with the bones... )