The way to the heart

I've been living like a princess the past few weeks, having been fortunate enough to meet someone special who loves to cook. Alas, it was eventually my turn to rock the pots and so I returned to an old favorite, which I hoped would do just a little bit to impress a food "snob."

Herb, Garlic, and Lemon Roast Chicken

4 Tbsp unsalted butter, softened
Minced zest of two lemons
5 or 6 garlic cloves, minced or pressed
3 Tbsp minced fresh thyme, or 1 Tbsp dried thyme, finely crumbled
2 Tbsp minced fresh rosemary, or 2 Tsp dried rosemary, finely crumbled
2 Tbsp minced fresh sage, or 2 Tsp dried sage, finely crumbled
5 to 6 pound roaster or capon
About 2 Tbsp soy sauce
salt
freshly ground black pepper
garnish

Preheat oven to 375º F.

In a small bowl combine the butter, lemon zest, garlic, thyme, rosemary, and sage; blend well. Reserve.

Wash the chicken and dry thoroughly, inside and out, with paper toweling. Beginning with neck opening, slip your fingers between the chicken skin on one side of the breast, leaving the skin attached at the cavity opening, Using your fingers in the same way, work under the skin of the thigh and leg, leaving the skin attached at the end of the leg. Loosen the skin on the other side of the chicken in the same way.

Insert most of the lemon-and-herb butter under the skin with one hand, using the other hand to distribute the butter evenly from the outside. Rub the remaining flavored butter inside the cavity. Pull the skin at the neck over the opening and skewer it or sew it with heavy kitchen thread to the back of the chicken. Tie the legs together with cotton string.

Rub the entire outside surface of the chicken with soy sauce, then sprinkle with salt and pepper. Place on a rack in a roasting pan and roast, uncovered, for 10 minutes. Reduce the heat to 350º and cook, basting with pan drippings every 15 minutes, until the juices run clear when the thickest part of the thigh is pierced, about 1 hour and 20 minutes to 1 hour and 40 minutes (or 20 minutes per pound) total cooking time. Remove the string, stuff the cavity with fresh herbs, and serve hot or at room temperature.

With this I served garlic mashed potatoes and steamed broccoli tossed with lemon juice and butter.

I was a bit disappointed with my wacky oven, which has a very uneven heating pattern. This meant that I had to adjust the cooking time and temperature and pay closer attention to the process than I usually do.

Whatever, HE seemed to enjoy the finished results . . . and I did, too, for that matter.

Okay, so now I can go back to being a princess for the next week or so. Hmmmm . . . I wonder what's for dinner on Sunday.

Darling??