Slathered the bird with a butter/EVOO garlic herb sauce, under the skin and on it. Roasted the bird on a bed of dressing. I thought it a fair idea but the chicken grease (and all that butter and oil) turned it into a greasy slop. I put the dressing under the broiler for a while to try to crisp the top some and that helped a little. I managed to eat a spoonful without gagging. The chicken was great!
Roasted some cauliflower while the chicken rested and made a lemony butter sauce (beurre blanc) that worked very well on the veggies and on the chicken.
This was pretty easy. Nothing much easier than baking fish except maybe roasting the asparagus. Both done at the same time in a 400 oven. The asparagus was drizzled with olive oil and lemon juice and sprinkled with salt. I brushed some of the butter sauce on the fish before it really was a butter sauce. Finished adding the butter to the white wine/lemon juice reduction when the fish and veggies went into the oven.
The rice was a mix I picked up at the Amish run country store the other day. They labeled it “exotic rice mix”. Looks like brown rice, wild rice, and a red hued grain that looked just like the wild rice save for the color. It badly needed a good seasoning packet, I’ll see what I can put together the next time I cook some. I was hoping that the beurre blanc sauce would flavor it well enough but it just didn’t work.
And speaking of the beurre blanc sauce–no big deal. Finely mince a bit of shallot or onion (I used the white part of a few green onions), about a tablespoon. In a small sauce pan reduce 1/3 cup of white wine, a tablespoon of lemon juice, and the onions by about half or so. You can leave it there while you do other stuff. Once you start whisking in the pats of butter you are at the plating and serving stage of the meal. It’ll be the last thing you do as your assistant plates the dinner and sets the table. Don’t let it get too hot, and keep whisking. You can play with the ingredients some, I minced a clove of garlic for this one. Some recipes call for vinegar. It’s all good.
Went with the overnight marinade. Good call. I was hoping to use the reduced marinade for a dipping sauce/gravy but it proved to be too strong flavored for that. I did use some of it in the gravy made from the pan drippings. Made a beurre blanc sauce for the steamed veggies. Modified it from the classic recipe with a bit of lemon juice and some parsley. Basic sauce is diced shallots in a white wine reduction with butter slowly stirred in. I went with the shallots and wine and added some lemon juice, then some dried parsley.
The marinade was one cup white wine, one half cup orange juice, the juice and zest of one lemon, chopped fresh rosemary, a tablespoon of dried thyme, two tablespoons of olive oil, two tablespoons of dijon mustard, two tablespoons of honey, salt and pepper, and several cloves of minced garlic.
I started the lamb in a 450 oven for 30 minutes, then reduced the heat to 325 until the internal temps reached 145. Took another hour or so. You can go with whatever internal temp suits your taste. Mrs J abhors bloody meat, I’m more tolerant. 145-150 degrees will yield some med rare to medium well done, depending on where you slice it, and seemed a decent compromise for us. Lots of pics.