The classic, in this case, being roast chicken and salad.
But first, a salad.
Soft Boston lettuce, crunchy romaine, feta, and kalamata olives. I’d originally planned on simple lemon vinaigrette, but the inside of the lemon was no good, so it was back to the drawing board.
Quick Thinking Vinaigrette
- 1 large clove garlic
- red pepper flakes
- cider vinegar
- balsamic vinegar
- olive oil
I decline to provide proportions because (a) I don’t bother measuring and (b) vinaigrette is a matter of personal inclination. I like mine on the briny side, so I use less olive oil than a classic French vinaigrette recipe might call for. I think balsamic on its own can be too strong, so I cut it with a lighter vinegar to balance the flavor. The dressing got a “tangy and delicious” rating from Mr. O.
Mr. O made the amazing stuffing — his family secret is to add onion and breakfast sausages (removed from their casings) to the breading. He cooked it on the stovetop, and then baked it in the oven for the last hour of the chicken’s roasting. The result is a perfectly crunchy, crispy layer of stuffing on top, and still-soft stuffing on the bottom of the pan.
The chicken couldn’t be simpler — stuffed with a (good) halved lemon, rubbed with salt, red pepper flakes, and olive oil, and roasted in a 400 degree oven for just under two hours (our chicken was seven pounds). We let the chicken rest for the duration of Mr. Baby’s bedtime routine, which is to say, about half an hour, with succulent results.
Hoping you enjoyed a happy and warm Sunday dinner with your people (as we say), Dear Readers.