Tallman’s easy roasted chicken recipe is one that’s perfect for Sunday dinner, but easy enough to make for a weeknight meal, too. I shared it in my newspaper column at The Daily Journal.

“Spice of Life: ‘Epicurious’ Cooks Can Create with Basilmomma”.

Some people throw themselves into a hobby like knitting, painting or scrap booking, but I choose to cook.

I like to think of cooking as a means to an end. I don’t just mean whipping up some Ham­burger Helper between swim practice and Zumba. I mean researching the perfect recipe, tweaking it to be my own, and making magic with the stove. Then it becomes a recipe like my Steakhouse Stroganoff.

In an effort to create delicious meals without a huge amount of effort, I created this easy roasted chicken recipe.

Here are the ingredients you’ll need to make it:

Herb butter ingredients

• 5 3-inch sprigs of thyme

• 1 3-inch sprig of rosemary

• 5 fresh sage leaves

• 1 shallot, peeled and finely chopped

• Zest of one lemon

• 1 teaspoon honey

• 3 tablespoons room-temperature, unsalted butter

• 2 teaspoons kosher salt

• Freshly ground black pepper

Chicken ingredients

• 6 shallots, peeled and halved

• 1 whole head of garlic, clean, unpeeled and cut in half horizontally

• 1 tablespoon olive oil

• 1 chicken (4 – 4½ pounds) cut into pieces

Sauce ingredients

• 2 cups low-sodium chicken stock or broth

• 1½ tablespoons Dijon mustard

• 1 tablespoon butter

Click here for instructions to make Tallman’s easy roasted chicken recipe.