This comfort food menagerie came together during “cleaning out the freezer/pantry” week but reinforces how the simplest meals can sometimes be the best. Don’t be intimidated by roasted chicken, simply pop it in the oven and let the garlic butter and lemon slices marinate it as it cooks. Turkey bacon helps keep the brussel sprouts company and the mashed potatoes are, well…a starchy standby. Make each dish by itself or pull together a familiar feast with all three.
Equipment Needed: Roasting Pan, Baking Sheet, Frying Pan, 5 Qt Pot, Cutting Board, Chef’s Knife, Meat Thermometer, Potato Masher, Colander
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Chardonnay, Sauvignon Blanc
Suggested Beer Pairing: Lighter Ales, Lagers, Pilsners
- 1 3-5 lb chicken (usually about $1.50/lb)
- 2 lbs potatoes ($0.99/lb)
- 1 16 oz bag frozen brussel sprouts ($2)
- 6 strips turkey bacon ($4.29/12 oz)
- 2 lemons ($0.50/each)
- 3 TBSP butter ($4.99/lb)
- 4 TBSP white vinegar ($1.99/32 oz)
- 1/4 C half & half (it’s all we had; you can use milk or heavy cream if you prefer)($1.69/pint)
- 6 cloves garlic ($2.99/lb)
- About 4 TBSP Extra virgin olive oil ($9.99/34 oz bottle)
- 2 TBSP Herbes de Provence ($3.50/1.25 oz jar)
- Parmigiano-Reggiano cheese ($12.99/lb)
- Preheat the oven to 400°F.
- Rinse and pat the chicken dry. Slice the lemons into thin discs and mince three of the garlic cloves.
- Mix 2 TBSP of butter with the garlic and stuff it underneath the skin of the chicken. Be sure to separate the skin and get butter in every nook to ensure a properly basted bird. Insert lemon rounds into the spaces as well and place any additional pieces on the roasting rack (or bottom of the pan) as a bed for the chicken.
- Sprinkle salt, pepper and Herbes de Provence all over the skin and place the chicken in the oven for about an hour or until the internal temperature reads 165° F. Let rest for at least 5 minutes before carving to let the juices redistribute.
Brussel Sprout Preparation:
- About 20 minutes before the chicken’s done, place the brussel sprouts on the baking sheet and coat evenly with olive oil, salt and pepper. Roast for 20 minutes, turning once. (Use a 400° F oven if you’re making them separately)
- While your mini cabbage is roasting, cut the turkey bacon into thin strips, fry it and drain it. Mince the other three cloves of garlic and brown them in the remaining turkey bacon grease (you may actually need to add a little olive oil to the pan).
- Once the brussel sprouts are done, add all of the ingredients to the frying pan and toss with white vinegar. Serve with shaved Parmigiano-Reggiano on top.
Mashed Potatoes Preparation:
- Wash and remove the eyes from your potatoes. You can peel them if you like, but we prefer to leave the skin on.
- Quarter the potatoes and place them in your 5 Qt pot. Cover with water, put on the stove over high heat and bring to a boil.
- Once the potatoes are boiling, cook for about 25-30 minutes until you can easily slide a fork into them. At that point drain the spuds, add a tablespoon of butter and the half and half and go to town with the masher. Spoon and consume.