Roast chicken with butter, sage, garlic, lemon

My intention is to re-purpose this sadly moribund site as a real weblog -- i.e. for the most part simply a log on what we eat, and particularly what I cook. We renovated our kitchen earlier this year and it has made cooking more fun than ever. We have cooked many great meals, some with friends but mostly just us. Unfortunately, I can hardly remember them the next day, let alone keep track of what we had, what we like, where it came from.

Our "nouvelle cuisine"

Yesterday I roasted a chicken with a rub under the skin of chopped sage, garlic, lemon and butter from Sara Jenkins' Oranges (how thankful we are we sat next to Loren Jenkins at Paula Butturini's dinner at Buck's several years ago, because he told us about his daughter's book). Accompanied with roasted fennel and thyme from Molly Steven's Roasting. Turns out Molly worked with Anne Willans at La Varenne and on her My Chateau cookbook.