Wednesday, April 11, 2012
Kind Of An American Classic
Not quite the way grandma made but still an all-american chicken dinner. I roasted the chicken whole at high heat, 50 minutes at 450º, seasoned simply with olive oil and S&P. The cavity stuffed with lemon halves, garlic cloves, and parsley stems. Alongside the chicken I baked whole sweet potatoes. Beautiful yellow, super sweet, tubers. For a vegetable I sautéed chard and mushrooms in a light cream sauce. I thought that would be a big winner with James but he seemed to miss the chard's bitter edge. So much for dressing up the greens, my boy likes 'em straight.