A Simple Chicken Dinner


This was our dinner last night – simple, tasty and quick to cook.

And all of it came from the new farmers market that we have found at Symons Valley Ranch.

The chicken was a free-range organic one that we bought from Sunworks Farm.  It wasn’t enormous, just big enough for the 6 of us with very little leftovers.  And that meant it was very quick to cook – approximately an hour and a half in the oven.

The rest of the meal came from the produce stands at the market – roasted carrots, beets and parsnips, some braised celery (I used it to make a rack under the chicken and it cooked slowly in the chicken juices), some simply boiled purple potatoes for the kids and a big green salad dressed with a balsamic vinaigrette.  I also served the chicken cooking juices as an au jus in the gravy-boat to moisten the chicken if needed, although it was very moist and tender.

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