I hope everyone had a wonderful, filling, relaxing Thanksgiving! Like many twentysomethings in the city, J and I traveled to spend the holiday weekend with our familes. We had a great time, and ate more than our fill, but we came back wishing we had some Thanksgiving day leftovers around! Rather than raid our families fridges, we decided to come home and whip up a little Thanksgiving day dinner of our own – perfect for a cold Sunday afternoon. We’re keeping things simple with a roast chicken, roasted potatoes and carrots, and stuffing. Roasting vegetables is a great way to add some nutrients, and even more importantly, cooks them without losing a whole lot of nutrients (like boiling them does). Just toss them lightly with olive oil, season with salt and pepper, and place on a cookie sheet in a pre-heated 400 degree oven for 40 minutes.
The roast chicken recipe really isn’t any more complicated. Just rinse the chicken, and stuff with two lemons and two oranges (quartered), a few cloves of garlic (don’t bother peeling them, just chop them in half), and a couple sprigs of rosemary. Lightly rub the outside of the chicken with olive oil, and season with salt, pepper, and poultry seasoning. Roast at 425 for 15 minutes, and then reduce heat to 350 and cook for 20 minutes per pound. We chose an 8 lb turkey to guarantee leftovers for the rest of the week.
Now we’re just going to need another apple pie …