Roast Chicken Dinner

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.
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5 Comments Add yours

  1. kebohs says:

    This is my favorite dinner,all the variations were wonderful! thank You!

  2. kebohs says:

    This is my favorite dinner,all the variations were wonderful! thank You!

  3. would never tire of this delicious meal with roast chicken and some tasty stuffing.

  4. It looks like a present:)~

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