Sunday Supper was a ritual in my childhood household. An opportunity for us to gather, reflect on the week past, and talk about what we're looking forward to in the week ahead.
Recently, we've decided that those "old fashioned" traditions should be brought back. Our weekend schedules and plans aren't always aligned with making time to prepare a Sunday feast, but these days we can still manage to put together a top shelf dinner in a couple of hours prep.
One of my favorites is roasting a chicken. With a spicy, fresh marinade and crispy skin, it's the perfect treat to pair with a glass of wine and your favorite comfort food side dishes.
Recently, as the weather warms, so has our palates, and what a treat this fresh citrus/spice combo is for your Sunday Supper event. And it's so easy to prep and prepare. While your chicken is roasting, prep your sides, chill the wine, and be thinking about a good conversation start to kick off your meal properly.
- 1/4 cup olive oil
- 4 cloves of garlic, minced
- 2 tablespoons sugar
- 2 whole lemons, one juiced and one sliced in thin slices
- 2 whole oranges, one juiced and one sliced in thin slices
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper, to taste
- 1 whole Foster Farms® Fresh & Natural Young Chicken
- 1 medium onion (any kind), thinly sliced
- 1 teaspoon dried thyme, or fresh chopped
- 1 tablespoon dried rosemary, or fresh chopped
- Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional
In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, paprika, onion powder, red pepper flakes, cayenne pepper, and salt and pepper.
Place chicken in a large baking dish or roaster pan. Loosen skin from chicken breasts and thighs and place small pats of butter all around - this helps you get a crispier skin!
Pour olive oil mixture all over chicken, rubbing in well. Sprinkle all over generously with thyme, rosemary, salt and pepper. Arrange slices of lemon, orange and onion around and under the chicken.
Preheat oven to 450F (230 degrees C) and cook whole (thawed) chicken for 15 minutes. Then reduce the temperature to 350F and roast for 20 minutes per pound until chicken is cooked and juices run clear. (A whole chicken is ready when a meat thermometer inserted into the inner thigh - close to but not touching the thigh bone - reads at least 165F.)
Suggested wine pairings (in order of preference): Pinot Grigio, Pinot Gris, or Sauvignon Blanc.
Suggested side dishes: corn, baked potatoes with butter + sour cream, parmesean peas, or for something lighter, perhaps a Carnivale Caprese Salad.
This is a sponsored post written by the author on behalf of Foster Farms® . We're proud to work with them as them as their products are grown right here in the Pacific Northwest, and are minimally processed without added sodium, preservatives, or other stuff you don't want hiding in your meal. Foster Farms is the West Coast’s leading poultry producer, started as a family-owned and operated west coast company in 1939. Foster Farms is already in stores throughout CA, OR, WA with the Organic line in local Costcos and select grocery stores.