Wednesday, November 6, 2013


Hello everyone!

I decided to start a blog! Feel free to follow :)

Well, how about a reason to follow?

I would like to share the greatest roasted chicken recipe I have ever experienced. It's from my all time favorite cooking magazine Bon Appetit.

Here are some tips!

Tip One! Always, ALWAYS, remember to read the recipie in its entirety before you make it!

Tip Two!  It usually hard to find Mustard greens ( I did find them at Harmons once) so I like to go half and half with kale and spinach. Or even just kale.

Tip Three! I  like to saute the shallots and kale for a bit. They won't be wilted enough from the heat of the veggies and chicken alone. I would say saute the shallots on medium heat for one to two minutes then add chopped kale and continue to saute till mostly wilted, but not entirely wilted, another three to five minutes. If using spinach add that in for the last one to two minutes of sauteing.

Now this is more of an aside than an actual tip but I strongly recommend not omitting the white wine, it's divine! If you are concerned with your alcohol intake, don't worry it all cooks out! I had this marvelous white wine I used but I lost the bottle in a moving debacle so I'll have to tell you what it was later. In the meantime just ask your local liquor store what they recommend.
Alright, I hope you enjoy it!

Special Sunday Roast Chicken


  • 1 12-ounce unpeeled russet potato, well scrubbed, cut into 1-inch cubes
  • 1 12-ounce yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch cubes
  • 2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
  • 3 medium parsnips, peeled, cut into 1 1/2-inch pieces
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter, room temperature
  • 2 tablespoons finely chopped fresh sage
  • 1 garlic clove, pressed
  • 1 4-pound organic chicken
  • 1 teaspoon coarse kosher salt
  • 8 cups coarsely torn red or green mustard greens
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 1/4 cup water


    • Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD Can be made 4 hours ahead. Cover and chill.
    • Preheat oven to 400°F. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
    • Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
    • Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside. 
      The Jane of All Trades!
      P.S. If you haven't become familiarized with Bon Appetit then get ready! I just have to say, if you have an ipad, get the app! It's to die for! He is the original link for this recipe: 


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