After a long work week, a weekend of socializing and entertaining, sometimes cooking a feast for yourself can be a therapeutic stress relief. At least this is how I see it. This particular weekend I started with a caesar salad topped with anchovies, then served rosemary roasted chicken (4lb bird) alongside roasted fingerling potatoes (with garlic and shallots) topped with homemade gravy. I picked out a delicious Pinot (with the help of the Whole Foods wine guy), which sealed the deal on a fantastic feast for the two of us. With plenty of leftovers, even the pup got to enjoy the chicken!
Rosemary Roasted Chicken
* Heat oven to 375 degrees
* Wash and Dry Bird, removing insides
* Drizzle EVOO, chop garlic and fresh rosemary, S&P
* Roast until juice runs clear (average 3lb bird takes an hour)
Roasted Potatoes
* Cut fingerling potatoes in half
* Toss with chopped onion and garlic cloves
* Drizzle EVOO and sprinkle with rosemary, S&P
* Put in oven alongside bird for an hour, stirring occasionally
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