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Sunday Roasted Dinner » digest LA
roasted chicken, asparagus and tomatoes

roasted chicken, asparagus and tomatoes

I revisited Chow’s You’re Doing it All Wrong series and found a video about roasting veggies. Well how convenient. I happened to have a chicken and butternut squash in my fridge. Why not have a whole roasted Sunday dinner while watching HBO’s Mildred Pierce on tv, who by the way is roasting chicken as I type this? I always follow The Best Recipe’s roasted chicken recipe because it is so simple. You just brush butter on the chicken, salt and pepper generously. Then you roast it 15 minutes per wing-side up at 375 and then 20 minutes breast-side up at 450. Simple and delicious!

I also roasted asparagus and grape tomatoes at the same time as cooking the chicken. The asparagus tasted great, but the tomatoes were too sweet for my taste.

butternut squash pre-roasting

butternut squash pre-roasting

I found out from the Chow video that I was doing two things wrong. I was roasting veggies at too low a temperature (under 500 degrees) and in the wrong kind of pan (not a shallow metal pan). I did the butternut squash following these new rules and it came out… well… I didn’t love it and this whole roasted dinner has had my smoke detectors going off all day.

butternut squash soup

butternut squash soup

Instead of serving the squash (to myself), I sweated some shallots in butter, added the roasted squash and chicken broth. I pureed the soup and finished with a touch of butter and milk and it was delicious. Such rich flavor and excellent texture. Not a bad Sunday dinner to treat myself to.

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