A week ago, I taught my youngest daughter how to roast a chicken while she was driving through the French countryside to a chateau. Yes, doesn’t that sound so romantic?

She’s a good cook and can navigate a kitchen flawlessly. She needed a little confidence boost, and I was happy to deliver. We traded shopping lists and directions via text message (she was a passenger, she wasn’t driving). She was a little concerned about navigating between Celsius and Fahrenheit, so I told her to wiggle the leg of the bird and to use her sense of sight, smell, and touch to see if it was cooked through.

Roast Chicken is a go-to dinner; now, she has this in her repertoire. She used onions and carrots, while I used radishes, carrots, and shallots, as that is all I had on hand and I did not want to go out to market. Both birds were a success.

I like roasting a chicken without consulting a book or recipe; I’ve done it often enough, and muscle memory is good. Of course, you want to make sure it is cooked through. I usually use a Thermometer to do this. If a thermometer isn’t available, you can make a tiny cut into the thickest part of the bird and look for clear juices, not red or pink.

Peanut, here are the tips in post form for future reference:

Preheat the oven to 375 degrees Fahrenheit. Remove the neck, liver, and giblets, set them aside, rinse the bird with cool water, and pat it dry inside and out with paper towels. (I freeze the liver to make pate at a later date.) Season liberally with salt and pepper. Stuff the bird’s cavity with a lemon cut in half (give it a little squeeze), a head of garlic cut in half, and a small handful of fresh thyme. Tie the legs with kitchen twine and tuck the wings out and back behind the bird. Place the bird in a roasting pan or baking dish. Slice some onions and carrots and surround the bird with the vegetables, or use what you have on hand, like radishes, carrots, and shallots. Be sure not to crowd the pan as you want roasted vegetables, not steamed. Baste the bird and the veg with melted butter, season again with salt and pepper. Pop into the oven. Periodically stir the veg and baste the bird with the butter and juices. Roast for about an hour and begin to check for doneness. After removing from the oven, let rest for 10 to 15 minutes before carving. Enjoy!