Yard tasks – check.
House tasks – check.
Eye roll directed at oversized zucchini – check.
Dehydrator works double shift for both harvested peppers and zucchini – check.
Never get out of yoga pants all weekend – check.
Nap during football game – check.
Look at ever growing leaf pile in front yard – check.
Blow off the task – check.
Be happy – check.
Roasted Herb Chicken with Sweet Potatoes and Creamy Brussels Sprouts:
What it took:
* 3 1/2 pound whole chicken, giblets removed, rinsed and pat dry
* 3 Tbs. butter, at room temperature (divided)
* assortment of garden herbs, chopped
* 1 lemon, cut into wedges
* 2 garlic cloves, pressed
* 1 large sweet potato cut into large chunks
* 20 brussels sprouts, halved
* 1/3rd cup heavy cream
* 5 basil leaves, torn
* 1/4th cup pine nuts
* 1 shallot, minced
* coarse salt and freshly ground pepper
Preheat your oven to 425. In a small bowl combine 2 Tbs. butter with the herbs and mash to mix. Take your fingers and run them under the chicken skin to loosen over the breast and legs. Take the herb butter and spread it under the skin, covering as much of the bird as you can.
Generously season the cavity with salt and pepper. Stuff with lemon wedges, more herbs and garlic. Tie the legs with kitchen twine and look at what a good job you did. Place the bird on a rack in a roasting pan and season outside with salt and pepper. Drizzle with olive oil. Arrange the sweet potato chunks around the bird and season as well. Drizzle a tad of oil on them too. Roast for 1 hour.
About 20 minutes before the chicken is done, start your brussels sprouts. In a medium sauce pan, heat 1 Tbs. butter over medium and add the pine nuts. Cook for about 3 minutes, toasting. Remove and set aside. To the pan, add the brussels sprouts and shallots. Cook for 1 minute. Add a cup of water, cover and let simmer for about 7 minutes. Add the cream and basil and let cook for about 2 minutes more. To finish, top with buttered pine nuts. Die from the kitchen smells. Come back to life, plate up and eat.