A family meal prepared with love and with everyone gathered around the table…together…at the same time, that’s the true definition of Sunday Supper! We all have busy schedules, but Sunday is the last day of the weekend just before the week of nonstop activities begins again. Just to sit down and catch up on what is going on in each others’ lives, would be a great start to the week ahead.
How wonderful would it be to bring this age old tradition back to every table at every home! Gather around the table this Sunday with a platter of Roasted Chicken Breasts with Parsley Pan Gravy and a side of Smashed Rosemary Potatoes. Delicious, simple and comforting…it will keep them seated.
Recipe adapted from Bon Appétit, February 2001.
Preheat oven to 475°F.
Loosen the skin separating it from the chicken breasts, but not completely removing it.
Rub 1/4 of poultry seasoning onto each breast, under the skin.
Sprinkle the full chicken with salt and pepper.
Skin side up, place the entire chicken in a 9 x 13-inch metal baking pan, stovetop safe.
Dot the chicken with pieces of butter.
Roast until cooked through, about 25 minutes.
Transfer chicken to a plate.
Place pan with the juices over medium heat.
Lightly and slowly, to avoid clumps…add the flour (sprinkling/sifting is best) stir until golden, about 30 seconds.
Whisk in broth. Bring to boil, whisking constantly until mixture thickens, about 2 minutes.
Stir in the parsley. Season with salt and pepper to taste.
Preheat oven to 400ºF.
Place potatoes in a large stock pot with water to cover 2-3 inches.
Bring to boil. Cook until a knife inserted in easily, slides out easily.
Meanwhile, oil a rimmed cookie sheet.
Drain potatoes and place on prepared cookie sheet.
Drizzle each potato with extra virgin olive oil. Sprinkle with minced rosemary and salt.