SUNDAY ROAST

Comfort Food. What do you think of when it’s cold outside? How about something that warms the home, teases the tummy with aromas to hunger for, accompanied by a toasty fire, and your favorite glass…

Sunday Roast! Everything roasted!!

 As someone who loves to celebrate relationships over great food, I too would like to enjoy the time with family and friends, and not spend hours over several days, in the kitchen. Roasting, for me, is the woman’s version of grilling, for men.

 No matter if you are cooking for a huge crowd, or just a few on a chilled winter evening, an easy prep of birds and winter vegetables tossed with an array of delicious flavors into some roasting pans; is sure to satisfy the desire for Comfort Food.

 Ingredients

        Roasting chicken, or several calculating one chicken per four people. Take a knife across the center bone of the breast and split it, just enough to open and expose the cavity.

        Russet potatoes – calculate one per person if they are huge, or 1 and a half if medium. Scrub, and cut lengthwise with skin on into 8 long slices per potato

        Carrots – calculate 2 per person if large, 3 if medium and cut diagonally three times per carrot. A diagonal cut exposes the greater area of the carrot

        Onions – 1 large or 2 medium, per every four people, cut into long strips and marinated with a little olive oil and salt until ready to use

        Brussel sprouts – about 4 per person cut lengthwise into two, or you can use broccoli and cauliflower cut in half lengthwise.

        Butter enough to season as you like, or simply use olive oil

        Herbs de Provence – a mixture of dried rosemary, thyme, oregano, marjoram, and sometimes fennel seed and basil. Mix your own, or simply purchase already mixed

        Coarse salt

        Pepper

There is no particular order in prepping these ingredients, and the same flavors will be tossed into, around, and through the meat and vegetables.

Stuff some of the onions into the cavity of the chicken and between the skin and flesh of the chicken.

Layer the potatoes and onions, after tossing in herbs and oil, making sure to place skin side of potato down first, onions on top, and skin side of potatoes exposed on top of onions.

Carrots and Brussel sprouts can be arranged along-side of the potatoes, after tossing in oil and herbs.

If you are roasting only one chicken, all can be arranged in one roasting pan. If roasting several chickens for several people, place the chickens in one pan, and the vegetables in a separate pan. It is so much easier to control the cooking time when the meat and vegetables are separate. Juices from the chicken, after roasting, can be spooned across the vegetables the last 10 minutes of roasting.

Roast uncovered at 425 for 30 minutes.

Cover, lower to 375 and roast until chicken registers at least 165 internal temperature.

Remove cover, turn off oven and let sit for another 15 minutes.

Now, pour yourself a glass of something delicious, light the fire, enjoy your guests, and let the oven do all the work for you!