Roast Chicken and Sweeet Potatoes

I dread ordering chicken. Whether lounging on salad greens or snuggled between two slices of bread, the meat is usually dry and dense. (Sometimes I worry about choking.) Worst of all, it has as much taste as raw zucchini. Try as one might, the flavor of the chicken cannot be revived with thick goops of Mayonnaise or layers of processed cheese. Luckily, I grew up in an era when family meals often centered around roast chicken. The only thing lovelier than biting into the moist, rich flesh is inhaling the aroma that permeates the kitchen and beckons anyone in it's path to S -L-O -W down. As you'll see from the recipe below, it takes very little effort to create a satisfying and healthful chicken dinner.





HERB ROASTED CHICKEN WITH SWEET POTATOES

Serves 4 to 6

TIPS:

- You can limit the seasonings in this recipe to salt and freshly ground pepper and produce a delicious bird. Adding thyme, parsley, rosemary and oregano will make the meat even more flavorful.

- It's most economical to grow your own herbs. I have an array in my community garden. Before I got a plot, I raised them in window boxes.

- I'm not one to advocate for buying a lot of kitchen gadgets, but I do recommend investing in a pepper mill. The bright, almost lemony flavor of freshly ground peppercorns really outshines pre-ground varieties.

- I opted to pair the chicken with sweet potatoes because I love the subtle molasses flavor they develop when roasted. They also provide a strong dose of the heart healthy antioxidant, beta-carotene.

INGREDIENTS

1 (3 1/2 to 4 pound) chicken, preferably free range

Salt

Freshly ground pepper

3 1/2 tablespoons olive oil

1 teaspoons fresh oregano, finely chopped

1 1/2 teaspoons fresh thyme, finely chopped

1 1/2 teaspoons fresh rosemary, finely chopped

2 tablespoon fresh parsley, finely chopped

2 tablespoons garlic, minced

2 large sweet potatoes, cut in 1-inch pieces

2 tablespoons fresh sage finely chopped (optional)

INSTRUCTIONS

Preheat over to 425 degrees.

Rinse chicken and pat dry.

Place chicken in 9 by 13 inch roasting pan. Season cavity and outside with salt and pepper.

In a small bowl, combine 2 tablespoons of olive oil, thyme, rosemary, parsley, and garlic. Gently lift chicken skin and spread herb paste against flesh.

Truss the chicken to ensure even cooking.

Arrange potatoes on a large cookie sheet. Sprinkle with salt, pepper, and sage. Drizzle on remaining olive oil.

Roast chicken for 1 hour or until thermometer reads 170 degrees when inserted in flesh. Roast potatoes until fork tender.

Let chicken rest for 10 minutes before carving.

congratulations are in order...

...for Craig! On Saturday he submitted his final assignment for his final class to earn his Masters of Business Administration!

Can you believe he's been working on an advanced degree during the renovation?!

I'm so proud of him!

dining room; clear chairs; corn vase

We often hear kind words about the fact that we're a productive pair. Although, as of late work has slowed dramatically. There are a number of small, unfinished projects preventing the joyous occasion of a to-do list strikethrough.

It's funny how a professional designer and real-estate agent, with camera crew in tow, can motivate you. Things are getting done - in fact, we removed the to-do list altogether.



The picture is old - many of the jobs are now complete. Can you believe we had a question mark behind 'Backsplash'?

So about this dining room... before:



Mmm. Wallpaper.

And I must point out the fireplace massacre. Some brilliant person covered the entire front with an inch of mastic to secure rocks.



Today - In progress:











I'm digging the clear chairs.

The corn vase - SO FAR - is only liked by two people. Me and Jessica. It came from Red Tree.