Sunday Supper {Chicken with Radishes, Lemon Mashed Potatoes, Parmesan Roasted Asparagus}

After a week of traveling, we were all ready for a good home cooked meal! I scoured my favorite cookbooks to try something new with a couple of our favorite sides.

Chicken with Radishes

Cooking for Jeffrey

Honey absolutely loves radishes so this one jumped off the page at me. It was really easy and we all enjoyed it. We had no string and Honey put the bird in upside down…. details!

• 1 (4- to 4½-pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 1 lemon, quartered
• 6 sprigs fresh thyme
• 1½ pounds radishes, preferably mixed heirloom, trimmed and scrubbed
• 3 tablespoons unsalted butter, melted

Preheat the oven to 425 degrees.

Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and thyme in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Cut any larger radishes in half so they are all about the same size and place around the chicken.

Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter and sprinkle them both liberally with salt and pepper.

Roast for 1 hour and 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan or baking dish with aluminum foil and allow to sit at room temperature for 15 minutes. Carve the chicken and serve with the radishes and pan juices.

Parmesan Roasted Asparagus

Family Style

We make this ALL the time as a side dish. Everyone loves it.

• 2-1/2 pounds fresh asparagus (about 30 large)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees.

If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

Lemon Mashed Potatoes

Modern Comfort Food
Slightly adapted from Ina’s Pureed Potatoes with Lemon

When I first made this last fall I was skeptical that my people would eat it. Turns out, it is a delicious turn on your regular mashed potatoes! We’ve had it a few times since, particularly when I’m serving something else with lemon (like this menu).

• 2.5 lbs large Yukon gold potatoes
• salt and pepper
• 2 sticks cold unsalted butter
• 1 cup milk
• 1 T lemon zest (2 lemons)

1. Peel the potatoes and cut into 1.5-2 inch chunks. Place the potatoes in a large pot, add water to cover by one inch, and add 2 T. salt. Cover, bring to a boil, lower the heat, and simmer uncovered for 15 minutes until potatoes are very tender. Drain and set aside.
2. Meanwhile, cut the butter in a .5 inch dice and put back in the fridge.
3. After the potatoes are drained, pour the milk into a small saucepan set over low heat and heat just until it simmers. Turn off the heat.
4. Put the drained potatoes back in their pot. Use a masher, adding milk as needed, to smooth the potatoes. With the heat on low, whisk in the cold butter several bits at a time, alternating with milk as needed. Add 2 tsp salt and 1 tsp pepper.
5. Just before serving, whisk in lemon zest and serve hot.

I hope you and yours enjoyed a lovely weekend. We did absolutely nothing and it was bliss.

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