Sundays I like to have chicken.  Preferably lots of it so I can have leftovers for Thursday when I paint all day.  Both these recipes come from Fine Cooking and went well together.  And yes, some how I managed to have leftovers.  Both say for 4 people, and they were Jim size servings.  The chicken couldn’t have been easier.

Ingredients:

1 (4-5#) whole chicken, giblets removed, patted dry inside and out

Kosher salt na d freshly ground black pepper

2 medium yellow onions

1 t finely chopped fresh herbs, such as thyme, rosemary, tarragon or parsley (optional)

Directions:

1. Position a rack in the center of the oven and heat to 425 degrees F.
2. Salt the chicken inside and out with about 1 1/2 T salt and 1 t pepper.
3. Slice the onions in half through the root, then thinly slice crosswise.  Transfer to a roasting pan, toss with 1/4 t salt, and spread evenly in the pan.  
4. Put the chicken, breast side up, on the onions.  Roast, stirring the onions halfway through, until the meaty par of the thighs register 165 F on an instant-read thermometer, 45-690 minutes, depending on the size.  
5. Transfer the chicken to a carving board and let rest for 10-15 minutes.  
6. Remove the onions from the roasting pan and toss with the herbs, if you like.  
7. Carve the chicken and serve with the onions.  

Our onions were more black than caramelized and we didn’t eat them, but they imparted a good flavor to the chicken.  This recipe was a little more involved.  Even though this roasting was at the same temperature, I used a second oven as I didn’t want temperature fluctuation with the chicken.  

Ingredients:

1# green beans, trimmed

7 T EVOO (divided)

Kosher salt and pepper

1 t finely grated lemon zest

1/2 baguette, cut into 1” cubes (about 4 C)

5 T EVOO

1/4 t granulated garlic

1 T balsamic vinegar

1/2 T fresh lemon juice

1 C halved cherry tomatoes

1/4 C mozzarella Perie or quartered ciliegine (This just refers to size.  Pearls are the size of pearls, Ciliegine weigh about 1/2 oz. and are the size of cherry tomatoes.  Mine were much bigger  and I just cut them way down.) 

Directions:

1. Position a rack in the center of the oven and heat to 425 degrees F.
2. On a rimmed baking sheet, toss the green beans with 2 T oil, 1/2 t salt, and 1/4 t pepper.
3. Roast until the bottoms begin to brown, about 15 minutes.  Toss, rearrange on the baking sheet, and roast until tender and golden brown in places, about 5 minutes more.  
4. Toss the beans with the lemon zest and place in a large bowl.  
5. On the same rimmed baking sheet, toss the bread cubes with 3 T oil, the garlic, 1/2 t salt and 1/4 t pepper, spread in a single layer and toast tossing halfway through, until light golden brown, 9-10 minutes.  
6. Add to the green beans in a bowl.  Add the tomatoes and mozzarella.  
7. Meanwhile, in a small bowl whisk the remaining 2 T oil, the balsamic vinegar, lemon juice , 1/4 t salt and 1/4 t pepper.  
8. Toss the vinaigrette with the salad and let the salad sit, tossing occasionally, until the bread begins to soften, about 20 minutes.  

I think I like this panzanella better than the summertime version.  

The picture is the latest painting that I finished.  It is Pam’s house and dog in Lebanon.  The poppies are many more than exist.