Rosemary Split Chicken
Jay came over for dinner, and we all really liked the meal tonight. I love a good roasted chicken. Larry and Jay both really loved the gratin, which isn't creamy but has lots of layers of very thinly sliced potatoes (I used my v-slicer). The pound cake is one of the better cakes from Whole Grain Baking.
- Rosemary Split Chicken (Restaurant Favorites at Home: A Best Recipe Classic, p. 170)
- Potato, Thyme & Olive Oil Gratin (Fine Cooking #74, November 2005, p. 50)
- Garlicky Braised Kale with Sun-Dried Tomatoes (Fine Cooking #42, January 2001, p. 49)
- Lemon Cornmeal Pound Cake (King Arthur Flour Whole Grain Baking, p. 386)
That gratin got rave reviews over on CooksTalk. Sounds like a lovely dinner!
I think maybe that's why I made the gratin. I don't know, it's weird because I could have sworn I had made it before - but I didn't mark it in the magazine and it wasn't anywhere to be found here.