I love browsing food blogs and websites and I recently ran across Gwyneth Paltrow’s site GOOP. The home page displays six intriguing buttons, and the one that stood out most to me was of course a blue knife and fork labeled simply “Make”. The link took me to what is now one of my favorite food sites. I ran across a particular newsletter, as she calls it, titled “A Quick, Homemade Dinner”. Once I watched the video, I knew what I was making for dinner the next night! She demonstrated how to make her favorite roasted chicken with potatoes. I wasn’t totally convinced I’d use the term “quick” to describe this dinner, as the total time was listed on her recipe was at 1 hour (and that was with her fancy convection oven) but it sure looked yummy!
So, the next day I set out to recreate when Gwyneth calls “fast food” in her family. I started with a 6.5lb Foster Farms all natural whole chicken (which yes, is gluten-free!). Next I watched the video one more time so that I would be able to de-bone the chicken correctly. Now, just so you understand, I have watched my mom de-bone chickens many times while I was growing up, but I have never actually done it myself. After watching the refined Mrs. Paltrow, I decided that I needed to just do it. So just as Julie Powell had Julia Child’s book helping her through her first butchering attempts, I had Gwyneth Paltrow coaching me from my laptop.
Yes, I was a bit squeamish during the extraction of the back and thigh bones, but an incredible sense of accomplishment filled me once the chicken was fully prepped and in the oven.
And there is the final product! I have to say, this recipe is now one of my new favorite meals. My husband was really impressed by the potatoes. The lemon caramelizes beautifully under the potatoes and with a little help from some olive oil, leaves a wonderfully golden, slightly tangy and buttery-crunchy layer on the potatoes. Click here to go to the website with Gwyneth Paltrow’s recipe.
I also made baked acorn squash using Paula Deen’s recipe.
oh and I also used the bag of cranberries in the fridge I’ve been meaning to do something with to make sauce!
If you’ve never made cranberry sauce, why not? It’s just one cup sugar, one cup water, the berries and reduce! This time I used 1/2 cup of sugar and 1/3 cup of light agave nectar. It turned out really well. Next time I might replace all the sugar with agave nectar.
Now I have to go cook tonight’s dinner!