Archive for April 18th, 2011

Roast chicken over leeks, carrots, and fennel; Brussels sprouts

Roast chicken, leeks, carrots, fennel, brussels sprouts

What Sunday nights should look like

There are few foods that offer more deliciousness per time invested than a roast chicken.  Especially if you’ve foregone the roasting rack and instead laid your bird over a bed of carrots, leeks, and fennel.  And especially if you also happen to have a lemon and some fresh thyme to put in the cavity.

Five minutes to assemble, a little over an hour to roast (but no worries if you leave it in a bit longer – it can take it), and you have dinner.  It’s so hands-off you can even decide halfway through cooking it that it’s such a lovely evening you may as well stroll over to Juice Box for a bottle of pinot noir.

(The bread you can either purchase fully baked or do like I do and buy frozen parbaked baguettes to keep in the freezer in case you feel like having bread one night.)

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