Dinner Saturday night was my standard roast chicken dinner.
Mashed potatoes, gravy, two vegetables. The chicken was presalted on Friday and Saturday morning it was unwrapped and left to air dry in the fridge. Moe remembered to preheat the oven to 500°F and to take the chicken out of the fridge so that it could warm up a little before it went into the oven.
The chicken went into the oven as soon as I got home from work and while it was roasting I prepped the vegetables.
Roasting on high heat (500°F) a small chicken only takes 45 to 60 minutes. The vegetables cook while the roasted chicken rests.
This really is a dinner that does not require a lot actual on-hands time. The chicken only has to be checked once or twice. After 10 or 15 minutes I give the pan a shake to make sure that the bird isn’t sticking. And I might do that again after 30 minutes just to be on the safe side. I set my timer and then I go and do something else. Like check my favourite websites. Potatoes and vegetables take just a few minutes to prep. And again, I can be doing something else while the vegetables cook. Gravy takes a few minutes to make and is left to simmer on low while the chicken rests. You need a few extra minutes in the kitchen to mash the potatoes and carve the meat, but all in all I bet my time in the kitchen for this dinner is less than 20 minutes.
Sunday night we had what I call “diner food”.
Hot chicken sandwiches with homemade fries and canned peas (sorry).
But canned peas are a must with this dinner.
It’s a tradition.