Winner winner chicken dinner

 I love the anticipation of creating a meal, especially on Sundays.   There is ample time to figure out exactly what to make, go to the store, (usually toddler free, yes!), gather ingredients and take a little more time than usual in the kitchen to create something memorable and hearty.  My main reason for making a roast chicken this particular night was that I was out of my homemade supply of chicken stock, something I can't live without anymore (p.s. chicken stock recipe coming soon!).  The rest of the meal was supplied by my garden and my husbands love for green bean casserole, one of his favorite Thanksgiving sides.  I had a ton of beans from the garden and was looking for some unique way to prepare them.  I had a can of cream of mushroom soup (probably from last Thanksgiving), and thought why not give it a go?  It was decidedly our favorite side dish of the evening.

Roast Chicken, 

with garden tomatoes, sugar glazed turnips and fresh green bean casserole

Green bean casserole:

Heat oven to 350 degrees. Steam about 1/2lb of fresh green beans until tender. Mix with one can of cream of mushroom soup, 1/4 c. milk, 2t. soy sauce, pepper, and 1/2t. dry mustard.  Pour into a small gratin dish.  A mix of 3/4 c. panko breadcrumbs and 3T. melted butter goes on top.  Bake in the oven for 15 minutes or until top is browned.

Roasted chicken:  

This beautiful roast chicken, was actually made in our handy dandy rotisserie oven.  To prep the bird made a quick herb butter mixing 3 T. of butter with chopped parsley, sage, and thyme.  Rub the butter underneath the skin of the bird. Next liberally salt and pepper  the inside and outside of the bird. You can also stuff the bird witt lemon, garlic and more herbs if you wish.  Place in a 350 degree oven or rotisserie for around 1 1/2 hours (about 20 minutes/pound), until an instant thermometer reads 160 degrees.  Lest rest for 20 minutes before carving.  Enjoy!

Sugar glazed turnips: 

Peel and cut 4 med-lg turnips into 1" chunks.  Toss with 1t. salt 1/2t. pepper, 1T. sugar and 1T. olive oil.  Put in a large sauté pan with 1c. of water and turn on med high heat with the lid on. Let steam until tender 10-12 minutes.  Remove lid and continue to cook for an additional 10-15 minutes or until water evaporates and turnips begin to brown. Enjoy!

Tomatoes:

These tomatoes really need no recipe, but they were to beautiful to leave out.  Basil, salt, pepper, and a drizzle of really good olive oil and these puppies are ready to enjoy!