Roasted Chicken

Snapping this photo, I felt like a poultry voyeur indulging in chicken cleavage. I almost yelled out from behind the camera "Ey Bird! Nice Rack!" ...butrestrainedmyself.

Tonight, for the first time in over a year, I roasted a whole chicken. Super basic: washed it, dried it, sprinkled with garlic powder, salt, pepper, Hungarian smoked paprika and cinnamon. Threw it in a roasting pan, dropped it in the oven at 425F then immediately turned the oven down to 350F. Roasted about an hour and a half, then let it rest for 20 minutes. Simple, falling off the bone satisfaction.

What to do with a roasted chicken? Aside from digging into it with a fork and spoon and greasy fingers, I have a few other ideas...



I've been having variations on this sandwich for days now. It's brilliantly tasty as the apple is crisp, crunchy, and tart, the beets are savory/sweet, slightly creamy, punched with dill and rounded by toasted pine nuts. The garlicky, crusty bread and fresh greens don't hurt the flavor combo either.

This sandwich was inspired by my mother's chicken and artichoke heart croissantwich. Usually, this was a special treat made with crisp romaine, and a mix of artichoke hearts, chicken, tarragon, and pine nuts served at music in the park on summertime Friday evenings of my childhood.

This recipe makes enough beets for 2 sandwiches.

Apple, Chicken and Beet Dill Sandwiches

1 cup beets
2 teaspoon mayo
1 tablespoon fresh chopped dill
1 teaspoon lemon juice
1 1/2 tablespoons toasted pine nuts

Slices of pink lady apple (or other tart, crispy style)
Slices of chicken breast or thigh
A handful of fresh mixed greens

Chop the beets into 1/8-1/4" dice. Add the rest of the ingredients and mix well.

Spread chopped garlic and extra virgin olive oil on a whole wheat ciabatta roll and toast. Add slices of apple, chicken, and beets to the toasted roll. Top with some greens and call it lunch.

As a variation, I've also converted this sandwich into a salad, using a touch of balsamic vinegar and pomegranate molasses as a dressing, omitting the ciabatta, and topping with a scoop of the beets.