The words “Sunday supper” evoke many memories and feelings for me.
In our family, they were sacred – not because they were on Sunday but because they were not to be missed.
And “not to be missed” has a double entendre. First, we were not allowed to miss it. Second, we wouldn’t want to. Mom’s Sunday suppers were legendary.
They weren’t fancy, but they were made with great love. You could taste it. All my friends tasted it when they came to dinner, too. They knew how lucky I was.
Now, when Mark and I make a Sunday supper, we follow suit. We keep it simple and laid back but special. A roast. Simple grilled chops. Or this chicken.
This chicken. It is amazing. A few special ingredients under the skin of a locally raised chicken (from Top Knot Farms) gave us this beautifully roasted meal, including the potatoes.
Cooler temperatures are upon us and American Thanksgiving is coming up in a couple of weeks. This roast is the perfect way to combat the wind whistling through the rafters, and would make a nice substitute for the traditional turkey dinner, if you aren’t having a crowd.
~ David
Chicken Roasted with Saffron, Rosemary, and Lemon
2-3 pounds Yukon Gold or other waxy potatoes
extra virgin olive oil
salt and freshly ground pepper
a 3 1/2 to 4 pound chicken, preferably organic
1 teaspoon saffron threads
1 tablespoon finely chopped fresh rosemary
1/2 organic lemon, very thinly sliced, seeds removed
Preheat oven to 500°F. Line a roasting pan with aluminum foil, then line the bottom with parchment. (The aluminum foil may be overkill, but it makes the pan much easier to clean!)
Cut potatoes into 1-inch chunks and place them in a large bowl. Drizzle with olive oil (2-3 tablespoons) and season with salt and pepper. Toss them well to coat, spread them in the roasting pan, and place the roasting pan in the oven. Set the timer for 10 minutes.
While the potatoes start to roast, wash and dry the chicken. Using a dull (not serrated) knife or metal spatula, carefully separate the chicken skin from the breast meat, trying not to tear the skin (like I did a little bit, as you can see in the photos). Season under the skin with salt, pepper, saffron and rosemary, dividing the herbs evenly between the two breasts. Carefully slide some lemon slices under the skin, as well. Sometimes this is easier (but not quite so elegant looking) if the disks of lemon are cut in two. Put any remaining lemon slices and rosemary sprigs in the cavity. Truss the bird, if you like – I generally don’t. Remember, it’s a simple Sunday supper.
Once the potatoes have roasted 10 minutes, remove the roasting pan from the oven, stir the potatoes, and add a little more oil if needed. Move the potatoes to the sides a bit to make room for the chicken. Set the chicken in the middle and drizzle with a bit of olive oil, rubbing it into the skin. Season the chicken with salt and pepper.
Roast for 10 minutes at 500°F, then reduce heat to 350°F and continue to roast for about an hour, or until juices run clear when the skin is pierced, and the legs feel loose when jiggled. It’s good to stir the potatoes once or twice during this hour.
Place chicken on a cutting board and tent with foil to keep warm. Let it rest for 10 minutes (if you can wait that long). Turn off the oven, stir potatoes, and place back in the oven to keep warm.
Carve the chicken and arrange on a warmed platter. Add the potatoes and some peas, and you are ready to enjoy your Sunday supper.
Serves 4-6.
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Andrea_TheKitchenLioness
November 9, 2019 at 6:46 pmDear David, what a wonderful culinary tradition to keep alive in such a delicous way. The fact that you used a locally raised chicken, the recipe, the table setting and the whole story and theme behind your post are just simply wonderful! Nothing beats roast chicken with lemons and potatoes (and saffron, of course).
Ganz liebe Grüße, mein Freund, an dich und Mark!
Andrea
Cocoa & Lavender
November 12, 2019 at 1:43 pmDanke zehr, Andrea – while the lemon and rosemary are fantastic, it is really the saffron that makes it for us!
John | heneedsfood
November 9, 2019 at 8:39 pmYour post brought back momories of my own childhood, David. My mum went to so much effort in providing a spread when it came to a weekend lunch, or dinner. Soup made from her own stock, a roast of some sort with all the trimmings, and always something sweet to end the meal. Simple food, but tasty and beyond filling.
I need to hunt down my little container of saffron, after seeing your glorious chicken. No guesses where I'll be using it next.
Cocoa & Lavender
November 12, 2019 at 1:44 pmThose simple times really have resonated with people, haven't they, John? I must admit that once I found a reasonable source of Spanish saffron, I use it s liberally – one of my favorite flavors.
Eha
November 9, 2019 at 10:58 pmWhat a beautiful heart-warming story to read and a meal still celebrated to savour from far away . . . *Huge smile* All our experiences vary . . . I don't think I have ever partaken of such in my life – Sunday lunchtime has always been a huge Asian feast with friends somewhere or a summer barbecue beginning in the forenoon and lasting into the twilight hours . . Sunday supper: well a glass of milk or the odd sandwich if there was room in the tummy . . . horses for courses as usual . . . your classic table does look welcoming . . .
Cocoa & Lavender
November 12, 2019 at 1:46 pmAlthough all our experiences seem to differ significantly, there is something that pulls us all together over them – don't you think, Eha?
Valentina
November 10, 2019 at 12:16 amLovely memories, David. And so special to be making new ones all the time. This chicken recipe should amazing, with such delicate, delicious flavors. 🙂 ~Valentina
Cocoa & Lavender
November 12, 2019 at 1:47 pmThanks, Valentina – often after a dinner, Mark and I will think about the memories created. Quite a nice habit we have fallen into…
Christina | Christina's Cucina
November 10, 2019 at 5:02 amThis is essentially what our second course (after the lasagna) should have looked like for our wedding (peas with mushrooms is the only difference). However, our Sicilian chef was fired from the hotel a day before our wedding so our meal was an utter disaster. In retrospect, my parents should have paid nothing as they ruined our reception. Should have had you cater it, David! 😉 Looks PERFECT!
Cocoa & Lavender
November 12, 2019 at 1:48 pmOh, my, Christina – what a horrible wedding experiences. Are you ever going to get to the place where it is a funny story? I think maybe nor… I would have been honored to cater your wedding banquet!
Christina | Christina's Cucina
November 23, 2019 at 3:34 pmYeah, don't think it will ever become a funny story. My parents didn't have much $ and that made it so much worse. Don't think about it much as you can imagine, that just never better happen again.
Kelly | Foodtasia
November 10, 2019 at 10:14 amAhhhh, David, memories of Sunday dinners are the best! We always had roast beef at my grandmother's house. I can still remember the smell as we walked up the sidewalk to her house.
Your Sunday dinner looks so delicious and inviting. Love how you've put the lemons and seasonings under the skin. Starting the roasting at 500 is a great tip. I always have such a time getting my potatoes done at the same time as the chicken!
Cocoa & Lavender
November 12, 2019 at 1:49 pmKelly – it is funny that you mention the potatoes. They sow up in several of my roasts and the start for them is always different depending on what is being made. I seem more concerned with the little tubers than I do the main corse!
Sherry's Pickings
November 10, 2019 at 12:01 pmhi david
is there anything better than a beautifully done roasted chicken with crispy potatoes and an amazing gravy? i think not:-) Yum, and as it is sunday night here, i wish i had been eating one of your delish chickens. cheers S
Cocoa & Lavender
November 12, 2019 at 1:50 pmThanks, Sherry – and, no – a perfect roasted chicken is one of life's greatest pleasures.
2pots2cook
November 10, 2019 at 1:53 pmWhen reading the comments of others, couldn't agree more with the fact how important are those Sunday gathering for all those that could join their loved ones at the table. Absolutely fantastic David ! Thank you so very much !
Cocoa & Lavender
November 12, 2019 at 1:51 pmWouldn't it be fun if we could all sit around the table together, Davorka? I don't want to go to a blog conference – I just want us all to gather, cook, and eat. Sigh. How could I make this happen?
Gerlinde de Broekert
November 10, 2019 at 2:26 pmI remember the Sunday lunches at our farm. In those days in Germany the warm meal was eaten around noon ( Mittagessen) . Your chicken looks wonderful. David, I made calendars using photos from my blog yesterday. You gave me that idea, thanks. It was a project I could do with my broken ankle.
Cocoa & Lavender
November 12, 2019 at 1:52 pmGerlinde – I am so glad I inspired you to make food calendars this year! It has been fun seeing peoples reactions. Lots of positive response and I am selling quite a few!
Ron
November 11, 2019 at 5:50 pmDavid, my memories of Sunday dinners as a youngsters was being occasionally invited to a wonderful Sunday dinner a friends house like yours. And, my friend, if I lived closer I'd be hoping for an invite to you and Marks for Sunday dinner. That is one fine looking chicken. Saffron under the skin, I've never tried that but I will soon.
Cocoa & Lavender
November 12, 2019 at 1:53 pmYou have a standing invitation for Sunday Supper whenever we can make it happen, Ron.
Jeff the Chef
November 12, 2019 at 10:37 amWhat beautiful photos, and great looking supper.
Cocoa & Lavender
November 12, 2019 at 2:00 pmThanks, Jeff – welcome to C&L – just went over and enjoyed some time on miLam – lots of wonderful recipes to try!
Kitchen Riffs
November 13, 2019 at 4:37 pmRoast chicken with roast potatoes is such a terrific meal. Perfect, really — the flavors are wonderful together. And a pretty easy meal, too. I've gone back and forth on trussing chicken, and I'm pretty much off the idea. A bit of trouble for not that much benefit in my book. But maybe I'm missing something — I often do. 🙂 Anyway, fun post, and love the top picture. Thanks!
Cocoa & Lavender
November 17, 2019 at 2:37 pmJohn, I used to truss my chicken, too… but now? I say, "Why bother?" I have never seen a real benefit from it, other than aesthetic.
Katerina | Once a Foodie
November 14, 2019 at 10:48 amWhat a fabulous tradition and I love that you're still keeping it. This chicken looks wonderful and I love that you've included lemon – such a lovely taste on grilled chicken. Perfection!
Cocoa & Lavender
November 17, 2019 at 2:37 pmLemon and chicken are so wonderful together – and the rosemary and saffron don't hurt either, Kelly!
Jean | DelightfulRepast.com
November 14, 2019 at 7:23 pmDavid, what a delightful Sunday supper! I'm so glad you have those fond memories (and the culinary skills to replicate them!). My mother was a wonderful cook, too.
Cocoa & Lavender
November 17, 2019 at 2:38 pmHow lucky were we, Jean, that our mothers were such good cooks… I know she gave me my true appreciation of food.
Fran @ Gday Souffle
November 15, 2019 at 7:35 pmI like that technique of placing herbs, etc under the skin of the chicken. When I was at culniary school, we had to first torch the chicken to get rid of any feathers, then cut off the parsons nose, remove the tendons from the chickens legs, and then truss it with trussing needles. (God help me)! Your method sounds better!
Cocoa & Lavender
November 17, 2019 at 2:38 pmThat is a lot of work, Fran – but we must really know our food before we cook it. I am impressed.
Inger @ Art of Natural Living
November 16, 2019 at 12:58 amWhat a lovely tradition. I make a very simple roast chicken which only works with a good quality (real) free range chicken. But I really think I'll have to try taking that up a notch!
Cocoa & Lavender
November 17, 2019 at 2:40 pmThe flavor of a true organic, free range chicken is incomparable, Inger – Julia child said it once about modern store chickens – "They don't taste chicken-y!"
Varities
November 16, 2019 at 12:47 pmwow i never seen anything like this!I will try this soon.
Cocoa & Lavender
November 17, 2019 at 2:40 pmThanks!
Frank
November 27, 2019 at 1:45 pmSo true, David! As much as we like to eat out these days, there's nothing like a home cooked Sunday dinner. It was sacred in my family, too, only the cook was my grandmother Angelina. It were her Sunday dinners that inspired me to cook and, of course, the blog…
Cocoa & Lavender
December 3, 2019 at 2:47 pmOh, to have been there for one of Angelina's meals, Frank…. SIgh.
Provence WineZine
December 5, 2019 at 11:14 pm"Sunday supper" evokes such memories. Maybe we can bring them back with this meal! Bon appétit!
Cocoa & Lavender
December 10, 2019 at 12:04 amWe should! This is a start!