It's not possible to pick just one, but here's a recent favorite. It's for roast chicken and is basically the only way I'll make roast chicken again. ;) I found it here, on AllRecipes, but I'll copy it below as well.
- one chicken (obviously)
- 1/2 c. white wine or chicken broth (I actually used double this, about 1/2 cup of each)
- 1 lime wedge (or some lime juice)
- 2 garlic cloves (I used some crushed garlic)
- 1 bay leaf
- thyme (one or two sprigs fresh, or a pinch dried)
- 1/4 tsp paprika
- crumbled bacon
1. Preheat oven to 375 F.
2. Rinse chicken, pat dry. Put some bits of butter & crumbled bacon under the skin of the chicken in several places. Place chicken breast up on a rack in a roasting pan.
3. In a bowl, combine half the white wine/chicken broth, lime wedge/juice, garlic, thyme & bay leaf. Pour mixture into the cavity of the chicken.
4. Pour the remainder of the white wine/broth into the bottom of the roasting pan.
5. Sprinkle paprika (and salt) on the chicken & tent loosely with foil.
6. Bake chicken for 45 minutes, basting occasionally. Add more liquid to the roasting pan as it evaporates.
7. After 45 minutes, remove the foil & bake until the juices run clear (about another 35-45 min).
8. If desired, make a gravy out of the pan drippings & some apple juice or sherry, thickened with cornstarch. But this chicken was so succulent & delicious that I don't think a gravy would even be necessary.
And there you have it! Scrumptious roast chicken in just a couple of hours.