We are a week away from Thanksgiving in the US. This week is a marathon of food, good deals, and “bring-on-the-Christmas.” We have the week off. The WHOLE week. If there is anything more glorious than that, I’m not sure what it is.
Then there is this dinner. It is without a doubt a pre-game for Thanksgiving. That-boy-I-love declared it his favorite meal of fall/winter. I have to say, it is a darn good one.
Even though this dinner takes a bit of time to cook, it is pretty stinking low on the prep work and the result is dynamite. If you use a disposable roast pan like we do, the clean up is easy-peasy, too. You know you’ve done well when @jtenkely comments about the amazingness of said dinner while there is a Broncos game on TV (and they are kicking tail in the first). Starting with a stick of butter doesn’t hurt!
Sunday Chicken Dinner Happiness:
- 1 stick unsalted butter, softened (if you haven’t tried Kerrygold butter, it is a must! You think that butter brand isn’t important until you have had this butter. There is no going back.)
- 1 TBSP Rosemary
- 1 TBSP Thyme
- 1 TBSP Parsley
- 1/2 tsp coarse salt
- 1/2 tsp fresh ground pepper
- 1/4 tsp Fennel
- 1 whole chicken (giblets and neck removed…because I hate that part)
- 6 small gold potatoes cut in half
- 1/2 large yellow onion roughly chopped
- 2 carrots, chopped
- 1 cup fresh green beans
- 5 radishes cut in half
- 4 cloves garlic
Preheat oven to 400* Combine softened butter with rosemary, thyme, parsley, fennel, salt and pepper. (It looks like a mess when you combine all of these, @jtenkely calls it goop…it is wonderful). Loosen skin from chicken starting at the neck and working until all skin is loosened. A spoon can help with this step. Separate 3TBSP of the herb butter and spread it evenly under the skin of the chicken. Take two additional TBSP of the herb butter and massage it into the surface of the chicken (over the skin).
Place chicken in roasting pan. Spread the potatoes, onion, carrots, green beans, radishes, and garlic around the chicken. Place in oven for 30 min.
Use a baster to spread juices (let’s be honest, it’s butter) over chicken and veggies. Brush on some of the remaining herb butter mix over the chicken and veggies. Bake 30 more minutes.
Repeat the basting and brushing of herb-butter mixture and bake 30 minutes.
The last basting and brushing (really layer on all of the remaining butter and herb mix). Bake 30 more minutes.
Your house should be smelling INCREDIBLE right about now. Use a thermometer in the meatiest part of the thigh to ensure that the chicken is cooked through. It should be at least 165* (ours was 189* and perfect). I tend to go a tad over on internal temp readings with chicken because I would rather go a little over than a little under.
Pair with a good white wine and you can’t go wrong!
We like this particular meal with LaCrema Chardonnay. We don’t always love Chardonnay, but LaCrema KNOWS how to do it right.
You know that you have a win when @jtenkely comments on Instagram and the dogs look longingly up at you throughout the meal.
The green beans are outstanding…how can they not be marinating in butter goodness for 2 hours?!
There are only two of us, so of course we have left overs. I love that this happens, we get two more meals out of this deal. Homemade chicken pot pies (that will now be super simple to make!) and chicken and rice soup are in our future. Winning.
This is Sunday night roast chicken happiness.