My favorite dinner of the week, Sunday dinner. I have always loved the idea of Sunday dinner. My dad's mom always had a family style Sunday dinner every---well, Sunday. I have taken over this family tradition. I usually make some sort of roasted meal that I can turn into other meals throughout the week.
Ingredients:
One 2- to 3-pound farm-raised chicken, or organic (or whatever chicken you perfer)
Kosher salt and freshly ground black pepper
2 teaspoons thyme
1 teaspoon garlic powder (or whatever garlic you have on hand will work fine)
1 stick unsalted soft (not melted) butter
2 carrots
1 large onion
2 large potatos
A bunch of beets (there are usually 3 stalks in a bunch)
Olive oil
Directions:
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
Now, mix the butter with the salt, pepper, garlic and thyme, to a paste. Rub the chicken with the butter paste, like you were rubbing it with suntan lotion. This is how it will get it's nice brown skin when you take the foil off later. Place the chicken in a large dutch oven or deep pan.
Now, wash and cut up all your veggies in large chunks and them all around the chicken. Drizzle just a little of the olive oil onto your veggies. Cover in tin foil, the put the chicken in the oven. I leave it alone—I don't baste it. Roast it until it's done, 50 to 60 minutes (the last 20 min or so take off the foil and let it brown). Remove it from the oven. Baste the chicken with the juices & let it rest for 15 minutes. Then serve!
No comments:
Post a Comment