Recipe: Roast Chicken by Lidia's Family Table for Alison

Dear Alison,

Here you go:

LIDIA'S ROAST CHICKEN

For a 3 1/2 to 4 pound chicken

Preheat the oven to 425 degrees F.

Season the chicken with 1 teaspoon salt and 2 teaspoons oil.

Use a third to a half of the vegetables and seasonings given for the turkey; chop them all into 1/4 inch pieces. Add a pint of broth to the pan, and enough water to fill the pan to about 1/3 inch deep.

Seal the chicken in a foil tent over the pan, and roast it covered for 1 hour. Remove the foil, and scrape all the vegetables and liquid into a saucepan together, don't strain, and cook over high heat.

TO FINISH THE CHICKEN:
Return it to the oven and roast 20-30 minutes uncovered, checking it occasionally and basting with the juices in the saucepan, until the skin is crisp and golden.

TO FINISH THE SAUCE:
Reduce the pan juices by half, strain out the soft vegetables, and puree them through a sieve into the sauce.

Adapted from source: Lidia's Family Table by Lidia Matticchio Bastianich