"Recipes are meant to be shared"...Ann Thibeault

Monday, December 17, 2012

Roast Chicken Dinner

I've posted this dinner and variations many times since I started this blog.

Since Thibeault's Table is basically a record of my day to day cooking, 
and we had  roast chicken  this week,
I'm posting a Roast Chicken Dinner once again.


This was an almost four pound chicken that I presalted 36 hours before roasting.
After 24 hours, it was unwrapped and left in the fridge to air dry.



I made the sage dressing in the morning before going to work.

The chicken took just 45 to 50 minutes to cook in a 500°F oven.(High Heat Method).


The vegetables, ( Potatoes, Green Beans and Rutabaga) cooked while the bird rested.



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5 comments:

  1. This is my favorite dinner,all the variations were wonderful! thank You!

    ReplyDelete
  2. This is my favorite dinner,all the variations were wonderful! thank You!

    ReplyDelete
  3. would never tire of this delicious meal with roast chicken and some tasty stuffing.

    ReplyDelete

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