Sunday Supper

The ideal Sunday Supper is one where you don’t have to work too hard, but still get a delicious satisfying meal. Roast chicken and roasted vegetables does the trick.  This past week, this was followed by a Berry Crisp, made very similarly to this recipe.

For the chicken, I really cheat, and buy rotisserie chicken from Whole Foods, then heat it up for 10-15 minutes.  I can’t make better tasting chicken than they do, so why try? We serve with mustard and applesauce, sometimes mixed together.

For the veggies: Roast all at 425F.  

Yams, cut into 3/4″ pieces, tossed in olive oil with salt and pepper.  Roast about 30-40 minutes, turning once.  If you want to get fancier, add cayenne and cinnamon.

Broccoli: Toss florets in olive oil, add salt, pepper, garlic powder.  Cook only about 10 minutes, on top rack.

Tomatoes: Cut Roma tomatoes in half, drizzle with olive oil. Season with salt, pepper, garlic powder and herbs de provence (or oregano, basil, parsley, thyme). Also cook for 10 minutes.  I let some of the tomato juiciness drip into the brocoli, it enhances the flavor!

Serve family style with a salad and all those leftover breadsticks you have in the freezer from the last time you got take out from Stonefire Grill! 🙂


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