Tonight I was in the mood for one of my favorite types of meals – American comfort food. Roast chicken, salty potatoes, and a yummy roasted veggie. I couldn’t decide what to do with the chicken. I knew I wanted to butterfly it and roast it, but I couldn’t decide on flavorings. I finally settled on a modified recipe from Good Eats (I roasted the chicken instead of broiling it). The potatoes were really excellent. And easy to make. Salty, not as much lemon as I expected. Larry loved them. The butternut squash was good too.
- Roasted Butterflied Chicken (Good Eats, A Bird in the Pan)
- Roasted Rosemary Butternut Squash & Shallots (Fine Cooking #81, November 2006, p. 57)
- Lemony Salt-Roasted Fingerling Potatoes (Food & Wine, October 2006)
Wine: Peterson 2001 Bernier Vineyard Zinfandel (Dry Creek Valley, CA). A nice, reasonably priced Zin from a small producer.
