Name: Roast Chicken
Yield: Makes 2 to 4 servings
Ingredients: 1 lemon; 1 3-inch piece of fresh ginger; 10 to 12 cloves fresh garlic, peeled; 1 3-to-4 pound whole chicken; Salt, preferably Hawaiian; Freshly ground black pepper; Olive oil

Now that I'm married to a chef (Laurent Gras of New York's Bistro du Vent), the inevitable question from friends is, "What do you cook for your husband when he's such a whiz in the kitchen?" Well, I always joke that I'm the Sunday sous-chef, as I'm the one making supper on the day of rest. Here's a roast chicken recipe of mine that seems to meet with his approval.

Recipe notes

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