Sunday lunch at our house has about 4 requirements:
1. Delicious 2. Nutritious 3. Easy to prepare and 4. Ready to serve when we come home from church.
Here is a menu that meets the essentials, plus is a family favorite. Are you surprised that we have been having serving this elegant and delicious meal for many years? =)
Preparations begin on Saturday evening with thawing 1-2 chickens, depending on how many of us will be seated around our table for our Sunday noon meal. For many years, one chicken was enough for us (with some extra chicken left for soup the next day) but in the recent years our food consumption has greatly increased. (Think many
starving hungry, hard working boys/men!!)
INSTRUCTIONS: In the morning, rinse the the chicken(s), place in a large roasting pan, rub with olive oil, and season with your choice of herbs and seasonings. (Our favorites are Cajun or Creole seasoning)
Preheat oven to 425 and roast for 45 minutes. (this is usually happening while we are getting ready for church/eating breakfast)
After the 45 minutes, remove the chicken from the oven and add a variety of potatoes, sweet potatoes, butternut squash, beets, carrots, garlic, and/or onions. Turn the oven to 290 and return chicken and vegetables to oven.
(In this picture I used potatoes, sweet potatoes, onions, carrots, and garlic. Vegetables roasted in the chicken broth are SO yummy!!!)
We usually serve a green salad along with our chicken and vegetables. The salad pictured at the top of the post is a salad made with baby kale, toasted cashews, apples, and honey mustard dressing. Let us know in the comments if you are interested in homemade dressing recipes!