Roasted Dinner

I’ve been itching to get back to a little “Farm to Table” cooking.  Which is a little tricky in the winter here in Michigan since fresh produce isn’t readily available.  So this is a little bit more of a concept, of a meal I hope to make in the up-coming summer or fall.

While deciding on what to make for dinner as I was shopping yesterday morning, I stumbled upon our grocery store having a sale on whole chickens for $0.99 a pound!  I almost walked away thinking a whole chicken was more than I wanted to take on, but then this cute little one for $3.50 caught my eye.  Dinner under $5, I am sold. Also, rationally we are planning to raise chickens for meat this spring, and they, of course,will be whole, not just boneless, skinless breasts.  Game on.

The green beans are in fact the ones I put up this summer and the cream is from our milk cow, so I am still maintaining “Farm to Table” status ever so slightly.

Here is what I came up with for my menu:

Rosemary Roasted Chicken

Dual Roasted Potatoes

Creamy Green Beans


I would like to note here, that I hate cooking one thing at a time because things are supposed to go in the oven at different temperatures.  I usually pick a temperature and just go for it, that’s the case here.  I pre-heated my oven to 375′

For the Rosemary Chicken, I combined:

1 tsp. crushed rosemary

2 TBSP softened butter



1/2 tsp (or one small clove) finely minced garlic

I then rubbed this all over and under the chicken skin.  To really get great flavor if you gently poke a hole into the skin and separate it just a little from the meat you can stuff it with the butter seasoning.  I used a broiling pan (one that has slats in it that sits on a deeper one to catch the drippings), so I got a really crisp skin.

Dual Roasted Potatoes:

1 medium sweet potato, peeled

2 medium russet (or other white) potato, peeled

1 small onion

Olive oil


Salt & Pepper

1 clove minced garlic

Pour about 1 TBSP of olive oil into your baking dish ( I used a 9×13″ ), place this in the oven to heat up while you chop the potatoes.

The sweet potatoes will take slightly longer to cook than the regular potatoes, so cut those first into about 1″ chunks.  Carefully pour into your hot pan.

Cut the remaining potatoes and add about 5-10 minutes after the sweet potatoes.  Allow these to cook undisturbed for about 20 minutes.  Then gently try to stir, if the chunks are still sticking to the pan, wait another 10 minutes.  Once you are able to gently move the potatoes around in the pan, add 1-2 TBSP butter and the onion that has been cut into about 1″ chunks.  Add Salt and Pepper (about 1 tsp and 1/2 tsp respectively).  Roast for another 20-30 minutes, stirring once or twice.  Add the garlic and finish roasting about another 20-30 minutes until golden and crisp.  Your potatoes and chicken should finish roughly the same time.

Meanwhile, while everything is roasting in the oven, the green beans come together quickly.  Now, I normally would NOT add parmesan cheese and WOULD add mushrooms, but as fate would have it, I had no mushrooms and I had to punt.  Crispy bacon is always welcome with green beans, feel free to add it!

Creamy Green Beans

2 cups green beans (mine were frozen)

1/4-1 cup whole milk

2-4 TBSP cream

2 TBSP butter

1 TBSP flour

2 TBSP parmesan cheese

1 clove finely minced garlic

salt & pepper

In a large sauce pan add 1 TBSP butter and warm the green beans or if using fresh cook until just barely fork tender.  Add the salt, pepper and garlic.  Cook a couple more minutes.  Add the remaining butter and flour, stir this well into the green beans (this is also where you would add mushrooms).  Allow this to cook for just a minute or two and add 1/4 cup of milk and stir until creamy.  Add the cream.  If your sauce is looking too thick, continue to add small amounts of milk until you reach your desired consistency.  Add the cheese just before serving.

The entire meal process looked a little something like this:

Now, if you wanted to use the expensive boneless, skinless breasts, you sure can.  You will need to start them after your potatoes, by about 30 minutes.  I would also cover them with foil after smearing them with your butter mixture, to help keep them moist.

Also as a side note, to get really crispy potatoes and chicken skin, use your convection setting if you have one 🙂  Enjoy!

3 thoughts on “Roasted Dinner

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