Well, we made roast chicken! I took care of all the raw chicken stuff, which was very strange. I felt kind of improper sticking my hand inside that chicken and massaging it and stuff. Anyway, I used a combination of this recipe and this recipe (Jan. 22 and 26 entries). I used lemon, fresh thyme, and lots of garlic for the butter rub/cavity stuffing. We ended up roasting it for about 80 minutes because it was a 4 lb. chicken.

In addition to the chicken and vegetables, Patrick made some very yummy mashed potatoes. He's good at that. Oh, and I made some pan gravy. Neither of us had any idea how to carve the chicken once it was done, and these instructions didn't help much. So we just kind of picked at it for awhile until it was pretty well de-meated.

I was going to keep the carcass around to make stock with, but I decided that this was enough adventure for now, and I just tossed the carcass. Next time maybe...

Our dinner was very tasty (possibly because of the large amounts of butter and garlic involved). The chicken was nice and moist and flavorful. Yum! The only weak part of the meal was the gravy; it didn't thicken up very well, and it didn't have much flavor to it.

I'll definitely make this dinner again. As long as you can handle sticking your hand inside a raw chicken, the rest is pretty easy! And chicken skin is soooo tasty (I only ate a few bites of it, I swear!). Also, we went to the gym and exercised this afternoon, so that makes up a little for eating something so unhealthy :)