Proper Sunday Dinner

Does anyone have proper Sunday dinners anymore? Our worlds seem so fast paced that I often wonder if any night of the week includes a proper sit-down dinner where everyone is at the table at the same time without distraction. I’m guilty of eating on the run but I am really trying to shift the focus back to sitting down with my husband every night and enjoying dinner and conversation without cell phones or television.

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If you should ever feel the need to ask my husband what he’d like for dinner; don’t. I’ll save you a step. His answer will be chicken. A roasted chicken sounds like a Sunday dinner, right? I thought so. This idea came to my head a little later than I’d hoped, but I digress. I looked in the fridge to see what I had to accompany said chicken. I found a few carrots and about 90% of an onion (I couldn’t eat my salad at lunch without a little onion). A lemon was on the counter and I’ve got 8 rosemary plants. Can you tell I love rosemary?

Ingredients: 

  • 3-4 lb whole chicken, neck and giblets removed
  • 4 tablespoons butter
  • salt and pepper
  • 1 lemon, quartered
  • 4 carrots
  • 1 onion, quartered
  • 8 sprigs fresh rosemary, divided – 4 whole, 4 chopped leaves

Preheat the oven to 425. Place quartered onion, two quarters of the lemon, and carrots into the bottom of a heavy dutch oven or roasting pan. Sprinkle with salt and pepper then add two rosemary sprigs. Divide 2 tablespoons of butter into small pats and place over the veggies.

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Dry the chicken with paper towels. Place the remaining two lemon quarters inside the cavity along with 2 rosemary sprigs. Melt the remaining two tablespoons of butter and add the chopped rosemary to flavor the butter. Thoroughly salt and pepper the bottom of the chicken then brush with the butter mixture. Place breast side up in the pan on top of the veggies. Repeat with salt, pepper, and butter mixture on the breast side.

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Roast approximately 90 minutes. My bird was just under 3.5 pounds and took 90 minutes. You want to make sure the internal temperature is 165 and the juices run clear when cutting between the leg and the breast.

Slice and serve with the roasted veggies. Feel free to spoon over the buttery sauce that forms in the bottom of the pan 🙂

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