If we ever didn’t feel like homeowners, then this weekend solidified it in our minds….and our wallets.
We (a very strong we) are embarking on a major DIY, redoing our kitchen and bathroom on our first floor. If it wasn’t for the help of my stepdad and his cousin, we never would have been able to take this on. So through their help, Danny & his friend/my friend’s BF, Tim, they ripped out the bathroom this weekend. The first Saturday of many in Saturdays was spent doing this.
My mom and Tony have been here helping us almost every weekend and random days during the week. Without their help I certainly wouldn’t have done many things…like take apart and clean every inch of every window. Or wash all the blinds. Or clean behind the fridge. And that’s just the small stuff.
So what better way to thank my family to make them a dinner?
Danny and I did a million things on Sunday: Target, Home Depot, Home Goods, Trader Joe’s, Farmer’s Market.
After getting a beautiful whole wheat round loaf of bread at the farmer’s market, I was convinced I needed to make a whole roasted chicken for dinner. I tend to get these random thoughts for meals on the weekends and then they must happen.
So there it was a roasted chicken, roasted veggies & a salad to go with the bread. That was the first thought. The second thought was dessert. Homemade cupcakes with buttercream frosting. Done. Get me to the store NOW.
I consulted the only person that would make sense to consult in roasting a chicken. A girl who knows meat…and shoes. Why else would I love her?
I closely followed this blog tutorial. By closely I mean, had Danny clean out the insides and do all the prepping. I stood close and instructed.
Like Jessica recommends, I generously doused the chicken in fresh ground sea salt and black pepper inside and out, top and bottom. Then Danny rubbed extra virgin olive oil all over the bird. I also cut an onion up and put it at the bottom of the pan. We baked it in the oven in a roasting pan at 425 for 90 minutes uncovered. It came out perfect. Literally perfect.
The roasted veggies were also super, super easy and seasonal.
- 2 zucchini, cut into large chunks
- 2 yellow squash, cut into large chunks
- baby carrots, kept whole
- 1 butternut squash, cut into cubes
- 2 shallots, cut into slices
- 1 sprig rosemary
- 2-3 tbsp olive oil
- sea salt and pepper
In a large bowl (or right in a large pan) toss veggies with olive oil and sprinkle with sea salt & pepper. Place in roasting pan and cut rosemary spring in 2 and put it in the pan. Roast at 425 for 50 minutes.
Chicken, veggies, salad and fresh bread. Perfect dinner. And then there was dessert.
But that’s for another day.