Wednesday, March 10, 2010


This photo. Impressive.

Picture yourself, perhaps even in black & white in 50’s-style garb and ruffled apron, smiling effortlessly as you place this roasting pan in your oven. An hour or so later, you pull it out, and voila! Is it Thanksgiving? Is it Christmas? Why, no - it’s just another Fabulous day of being Fabulous.

The best part is that it’s actually not. Impressive. But that can be our dirty little secret.

No, seriously. I’ll count it on one hand: #1 A whole chicken #2 Chopped shallots #3 Grapes (red and green for extra glamour) #4 Chopped thyme and #5 Staples: Salt, pepper and olive oil. That’s all there is to it. No, seriously.

I found this recipe somewhere in a recent Bon Appetit; I can’t remember which issue, but the simple and unusual combination of ingredients caught my attention. Plus, I’m a big fan of #1 Easy-yet-big-impact meals #2 Roasting whole chickens #3 Shopping lists I don’t have to write down #4 Less dishes to wash and #5 Leftovers.

Abridged Recipe for Impressive Roasted Chicken & Grapes:

Place a whole chicken in a roasting pan and rub with olive oil, salt and pepper. Stuff the bird with several sprigs of thyme. In a large bowl, toss the different kinds of grapes with the chopped (quartered) shallots, chopped thyme, and a little olive oil. Arrange the grape-shallot mixture around the edges of the pan. Roast at 400 for an hour to an hour and a half, or until an instant-read thermometer registers 165 degrees throughout the meat.

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