Monday, February 11, 2013

Roast Chicken with Beets 'n' Sweets


Saturday 9 February
We roasted a chicken with thyme twigs under the breast skin, and wine rubbed into the skin, for 15 minutes at 450º and about an hour at 350º, until done. The skin was still not very crispy, but we'll keep trying.
We did beets and sweets in a new, more laid-back way: filled a shallow pan with sliced sweet potatoes rolled in oil with garlic and thyme, and baked them around the chicken so they got nice and soft.  Toward the end we introduced some sliced pre-roasted beets, to warm up.  Together they made a perfect side dish for the chicken.
Later that evening, we had fresh blueberries and some of our hoarded peach ice cream, for a little presage of summer.

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