Sunday Dinner

I remember, back in the day, when Damon and I were still living in Bozeman - we had a family frat house going. It was fun. We did a lot of Sunday dinners. It was great food and friends, and music, and hanging out. I don't get to do that a lot here in the city, but this year, I'm going to try.

I have also been reading this book by Barbara Kingsolver: Animal, Vegetable, Miracle. It's about growing food and eating seasonally, and where our foods come from. It's eye opening and sad - but good at the same time. It's gotten me to shop locally at farmer's markets and eat more seasonally. So yesterday was a Sunday dinner of seasonal vegetables and a roast chicken. It only takes about 2 hours start to finish. This meal would also suit the busy person by allowing the art of the multi-task; fold your laundry while the stuff is in the oven...

Roasted Chicken w/Orange and Garlic (from Martha Stewart, don't judge)

1 garlic clove, minced
Coarse salt
4 tablespoons unsalted butter, softened
2 navel oranges (preferably organic), 1 zested, both cut into 2-inch wedges
2 teaspoons finely chopped fresh thyme, plus a few sprigs
1 whole chicken (4 to 4 1/2 pounds)
2 red onions, peeled and cut into 1 1/2-inch wedges (I didn't have red onions so I used Shallots, worked out nice)
Directions

Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.
Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.
Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.
Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.


Roasted Root Vegetables and Greens

6 red potatoes, quartered
6 mixed carrots (orange and purple - or if you don't find the purple ones just the old fashioned kind will work)
1 Bunch of Kale
3 cloves of garlic chopped
1 Shallot chopped
1 teaspoon fresh chopped Oregon
1 teaspoon fresh chopped Parsley
Salt and Pepper to taste
2 Tablespoons Olive Oil
1/4 Cup of Chicken Broth

Preheat Oven 400 degrees

Throw everything into a bowl and toss with the olive oil. Pour onto a large casserole, add the broth, and cover with foil. Bake for 20 minutes and then remove foil and roast for another 10 minutes.

NOTE:

If you decide to put the chicken and the Vegetables together to roast in the oven, add about 30 minutes to total roasting time. For the veggies, you will want to keep the foil on for about 45 min and then remove the last 10...just to brown the veggies. Mind the greens, you don't want to turn them into crunchy fall leaves.

Enjoy!