I’ve posted this dinner and variations many times since I started this blog.
Since Thibeault’s Table is basically a record of my day to day cooking,
and we had roast chicken this week,
I’m posting a Roast Chicken Dinner once again.
This was an almost four pound chicken that I presalted 36 hours before roasting.
After 24 hours, it was unwrapped and left in the fridge to air dry.
I made the sage dressing in the morning before going to work.
The chicken took just 45 to 50 minutes to cook in a 500°F oven.(High Heat Method).
The vegetables, ( Potatoes, Green Beans and Rutabaga) cooked while the bird rested.