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Sunday, October 13, 2013

Thanksgiving mini-feast

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I was *supposed* to be off the hook this year for Thanksgiving dinner.  We were supposed to be visiting hubs' parents, and enjoying a delicious turkey that I didn't cook.

Thanksgiving deliciousness

Best laid plans and all that.

The smallest mini-foodie came down with a yucky cold, and mini-foodie one soon followed, so we decided to keep our germs to ourselves and have a low-key family Thanksgiving weekend.

Since I cooked a turkey last weekend, I decided to opt for chicken this weekend.  When I thawed my chicken, I noticed an intriguing recipe on the package (Roasted Caesar Chicken), so I decided to give it a try.  It was relatively simple and the taste was fantastic.  Definitely not the kind of recipe I would have expected on a package.

I tried to find it online, but I couldn't, which is what drove me to post this.  Because something this yum needs to be shared.  I served it with cauliflower puree (head of steam cauliflower blended with boursin), roasted asparagus, and a pumpkin-pecan flaugnarde, which is basically a pumpkin custard.  Simple and delish.

Caesar Roasted Chicken
roasted caesar chicken

1 chicken (4-5 lbs)
5 slices bacon
1 lemon, quarted (but zest it first)
4 cloves garlic
salt, pepper

lemon zest of one lemon
1/3 c finely-chopped parsley
1/4 c finely-grated parmesan
3 cloves garlic
1 T  olive oil

2 lbs chopped potatoes (bite-size pieces)
2 T olive oil
salt, pepper

1. Preheat oven to 375F.  Place chicken in a roasting pan (I used a disposable one because I am laaaazy).  Season the chicken, inside and out, with salt and pepper.  Place the quartered lemon and 4 cloves of garlic inside, then drape the slices of bacon over top.  Roast for 40 minutes, until the bacon is close to crispy.

2. Meanwhile, combine the lemon zest, parsley, parmesan, garlic and olive oil.  Chop the potatoes and toss them with olive oil, salt and pepper.

3. Remove the chicken from the oven, remove the bacon, chop it up, and set aside. Take the lemon-parsley-parm mixture and spread it over the chicken.  It's awkward, but do it.  Arrance the potatoes around the chicken.  Return to the oven for 1 hour more - potatoes should be tender, and chicken should be fully-cooked.  About ten minutes before time is up, add the bacon back in with the potatoes.  Double-check the internal temp of the chicken before removing (should be 74C).  Let the chicken rest for 10 minutes before carving.  Enjoy!

(sorry the pics are mediocre - I used hubs' phone, which is better than mine, but still no DSLR. ;) )

Hope everyone had a great Thanksgiving with delicious meals and wonderful times with family and friends.

1 comment:

Anonymous said...

That looks amazing! Thanks for sharing! Sometimes low key Thanksgiving dinners are the best anyway! ;)
I miss your Blog posts soooo much! I've been reading for years. :)

Happy Thanksgiving!
Kim from T.O.

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