I know I am jumping the gun, but if you are a friend of mine, you know this is not the first time that, as summer is clinging on for all it is worth, I am thinking about the approaching fall and the wonderful, filling comfort foods that we crave when the weather gets even a little bit chilly.
You may be thinking of gumbo and big stews, chocked full of roast beef and vegetables, right?
There is nothing wrong with that, but one of my favorites is simple roasted chicken.
You can stuff and roast the whole bird if you like, but I love to select a few fat chicken thighs, season them aggressively with herbs de Provence, or Tony Chachere’s Creole Seasoning, if you don’t have the French stuff in your pantry.
Roast at a high temperature so the skin is crispy, but don’t overcook them and make them dry.
A crispy piece of chicken that requires a handful of paper towels to eat, is just the right thing for a Gulf Coast fall day.