October ’10 – Week 1 – Sunday Dinner/Entree
What’s more Sunday dinner than a roasted chicken with potatoes? For me, it’s important to slow down and gather around the table, so meals that allow for that are something I’m grateful for. I’m desperately in love with French cuisine, so this chicken in particular calls for Fleur de Sel and mushrooms, but feel free to switch it up for whichever flavor profile you like the best. For Italian, use Italian seasoning and white wine, for Indian, use garam masala and ginger, for Mexican, use lime and cilantro, etc! Anything goes. (*Orange text highlights easy steps that kids can do.)
1 Roasting Chicken, about 4 lbs
1 Stick Butter, softened
1 T Fleur de Sel
1 C Mushrooms, finely diced
1 lb Fingerling or any small Potatoes
Fresh Rosemary, chopped
Preheat oven to 375°. Wash chicken inside and out, and pat dry.
In a small bowl, combine butter, Fleur de Sel, and mushrooms. Rub chicken all over with butter mixture, getting under the skin when possible.
Cut potatoes in half and sprinkle with salt and rosemary. Line the bottom of a roasting pan with them, and place chicken on top. Roast in the oven for 90-105 minutes, or until a meat thermometer reads 165°. Baste as needed, tent with foil if chicken darkens or dries out.
Cut chicken into parts before serving, with potatoes on the side, dressed in the mushrooms, butter and rosemary collected in the bottom of the pan.