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.
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.
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