Simply The Best Juicy Roasted Chicken

Once you try this roasting technique, I'm sure you'll do it again and again.  It's so simple and the result is a juicy chicken with crispy skin.  For this one I used a Moroccan spice mixture called ras el hanout that I made at holiday time.  It's also excellent without any spices at all, left to its own flavors and of course a generous salty exterior.

Portobello and Spinach Penne with Creamy Tomato Gorgonzola Cheese Sauce

This just might be the best pasta sauce I've come up with.  With fresh tomatoes and basil this summer, it will be to die for.