Lora’s “Famous” Roast Chicken/Roast Anything.

Actually, it’s not a recipe, per se, but a method.  I don’t just cook chicken thighs like this, I cook whole chickens like this, not to mention any other type of meat.  I’ve found that the method works universally well, and a one pan meal comes out of the oven that takes 10-15 minutes to prep, and then cooks with no needed attention, but chicken thighs serve to illustrate.

8 or more chicken thighs (or a whole chicken, or a slab of meat like a chuck roast, pork butt roast, etc.)

Olive oil (or any other oil you like)

A spice mix (I originally used Emeril’s Essence, but have used Fresh Market’s spice mixes, Ras al Hanout, Za’atar, or anything else.

salt (I like sea salt)

vegetables — generally, carrots, onions, potatoes, beets, turnips, and/or cauliflower are my favorites.

1.  Cut up the vegetables into chunks.  Put in the bottom of a roasting pan, and toss with olive oil and salt.

2.  Put your meat on top of the vegetables.

3.  Coat the meat with olive oil, spice mix and salt; however much you want.  Be generous.

4.  Put in a 425 degree oven for an hour and a half.

As far as temperature, there are various ways of doing this.  425 is a nice compromise, but Alton Brown uses the method of starting the meat at 500 degrees for a half hour to get a nice sear, and then going down to 350 for the next hour.  I usually do this, and it is usually fantastic.  It gives a beautiful skin and the meat is usually juicy and tender,

I will try to put pictures in sometime, but since we are in Australia right now, I’m not quite equipped.

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