Monday, September 26, 2011
Like Ships In The Night
I finally made it back and James is on his way out the door. We barely had time for one dinner together and not much in the fridge. I chopped what vegetables we had (kind of made for an unusual winter-summer combo -- corn, cauliflower, butternut squash, and onion) and tossed them with S&P, olive oil, 6 peeled cloves of garlic and fresh thyme. I put a whole chicken, cavity stuffed with parsley, thyme and lemon, right on top and drizzled with more olive oil and S&P. The whole pan roasted for 30 minutes at 475º and then about an hour more at 400º. Next time I might put the veggies in later as they did get a bit soft -- although still very appealing. But the corn, surprisingly, held up to the heat and picked up a sweet caramelized roasty flavor.