Tonight was probably one of my most favorite recipes from The Barefoot Contessa.
Oh my Lord.
Like the rest of her recipes, this is super easy and oh-so-delicious. I’ve made it twice by the book, so this time I added a few variations – one, I quartered some red onions, and two, I added some lemon zest to the red onions. I love lemon on just about anything, so I shove as many slices in the chicken that I can. I think the best part is squeezing the cooked lemon over the croutons.
The skin on the chicken becomes super crispy and almost spicy with the amount of salt and pepper that I cake on with the melted butter. You shouldn’t eat the skin (but let’s be honest, a little nibble won’t hurt), so I peel it off and sprinkle the baked salt/pepper over the meat for a little added taste.
A feast isn’t complete without roasted vegetables. Todays mixture included: carrots, yellow beets and celery root. I’ve been trying to check out different veggies beside the standard carrots. I did a little research and found that celery root has some wonderful health benefits, so decided to give that a try. It’s pretty starchy (and a little sweet), so it’s a good alternative to potatoes.
I love the purple carrots – not only do they add color to an otherwise boring bunch of veggies, they contain the same antioxidant that gives blueberries their colors and are good anti-inflamitories. The golden beets were also a new one for me. Much nicer to work with as they don’t stain your fingers the way the reddish/purple ones do.
The chicken takes an hour and 15 minutesand the veggies got an hour. I would’ve given them a few more minutes. The beets weren’t hard, but they weren’t as soft as they could have been. I just tossed them with a bit of olive oil and then squeezed some lemon on once they were on my place. Yum!
The croutons – the best part – are the easiest. Some cubed bread (I prefer a good sourdough) and some olive oil in a pan on med/med-high heat. Takes about 10 minutes and I toss frequently.
Does anyone else have a favorite recipe they continue to revisit?
4 thoughts on “Sunday Feast”
I usually boil the beets first, then roast them. It helps to speed up the cooking process. 😉
How long do you boil them for?
i love roasted vegies! And nothing beats a roasted chicken, (with the nibble of crispy skin of course;)
Using butter, salt and pepper – so delicious. So not good for you!