A roasted chicken for Sunday Supper on a cold winter day is just the best. It is comforting, simple, and one of those meals that just feels like home. Over the years I have tried a lot of different methods and recipes, but this week I gave Ivy Odom’s Sunday Roasted Chicken a go, and it was a big hit.
From Ivy Odom’s My Southern Kitchen
What immediately stood out to me about Ivy’s version is that it is cooked in a cast iron skillet. Something about that alone felt promising. The prep could not have been simpler. Drizzle the chicken with olive oil, coat it generously with her House Seasoning, and let the oven do the rest. No complicated steps, no fussy ingredients, and no hovering required. The result was a beautifully roasted chicken with crispy skin and juicy, flavorful meat. We loved it!
For years, my go-to roast chicken has been Ina Garten’s Perfect Roast Chicken. It is absolutely delicious and still a favorite, but it does require more effort with stuffing, trussing, basting and a bit more hands-on time while it cooks. You can find the Ina version here:
https://dixiedelightsonline.com/2024/09/sunday-supper-perfect-roast-chicken.html
Both recipes are wonderful in their own right, but I am officially inclined to make Ivy’s Sunday Roasted Chicken my new “house chicken” simply because of how easy and unfussy it is.
I served the chicken with honey carrots, which are always a crowd-pleaser, and Ivy’s Roasted Smashed Potatoes. Those were just as straightforward and delicious as the chicken. A few simple ingredients, minimal prep, and a big payoff.
One of the things I am loving most about this cookbook so far is how approachable everything feels. The recipes are straightforward, use a lot of pantry staples, and truly fit into real life cooking.
Ivy Odom’s My Southern Kitchen
Next week I will share how we used the leftover chicken, because we all know a good roast chicken should pull double duty.
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