Taste it: Sunday Roast Chicken with a twist

First of all, do you like the new look! Simple and clean lines so that the text and images can shine through! Okay onto the food post.

Every now and again I like to do a nice Sunday dinner with a roast chicken and potatoes and veg and all of the tasty bits that go along with the meal to cap off a weekend. But you know what? Making a traditional Sunday dinner takes a lot of time. But you know what is even better? You can make this entire meal ahead of time and then reheat it before serving...genius, I think so. 

Continue reading for all of the delightful, time saving recipes!

Gather a pound of lovely petite potatoes. In this case we were able to get some beautiful Adirondack red and blue potatoes from the Somerville Winter Famers Market. Scrub them and cut into the same size so they cook evenly.

Look how beautiful they are!

Toss with some olive oil and season with salt and pepper and pop into a preheated 425 degree oven for about 30-45 mins. Then let them cool completely and store in the refrigerator until ready to reheat. 

Next up, the lovely sweet onions also procured from the farmers market. Peel the papery skins off and toss into olive oil, salt, pepper and a couple tablespoons of balsamic vinegar.

Place into an oven safe pan and pop into the oven with the potatoes and cook until the onions are soft and the balsamic is reduced. Cool and store until ready to reheat. See, I told you this was easy!

Now for the grand finale! The roast chicken. This chicken basically cooks itself with just a little prep work. First, rinse and pat dry the chicken. Then mash 3 tablespoons of butter with chopped fresh herbs, this time I used rosemary and thyme. Gently separate the skin from the flesh and stuff the butter under the skin. Place slices of lemon and onion into the cavity and tie the legs to keep the bird trussed. Roast at 425 for 15 mins and then lower the temperature to 350 and roast for 1-1 1/2 hours until the internal temperature reaches 165 degrees. Let the chicken rest and cool completely and place in the refrigerator until ready to reheat.

All done! Ok so go about your day and relax knowing that dinner is waiting for you. When you are ready get dinner ready. Preheat your oven to 350 degrees and first put in the chicken as that will take the longest to reheat, about 30 mins. After about 10 mins add in the potatoes and onions and reheat to proper temperature. Meanwhile steam the broccoli or other green vegetables.  And done! Once everything is hot and ready, slice and serve and enjoy your lovely dinner with out the stress of waiting for the chicken to cook while the potatoes burn and the broccoli get cold!

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