My husband and I celebrated our 2 year anniversary a few weeks ago,wow I can’t believe it two years, seems like just yesterday. I know how cliched that sounds but really it does, and my bff Karen is getting married in a few days, so all this planning has brought it all back. It was a beautiful fall day in the Berkshires and I would do all over again in a heartbeat!!! Here’s a little peek:
The amazing view overlooking the Berkshires…
Me in my mothers 40 year old dress that my grandmother took great lengths to preserve!!
Our amazing cake by Something Sweet by Michelle
We usually go out to dinner to celebrate milestones like birthdays and anniversaries, but I thought instead it would be nice to invite my parents and my hubby’s mom over to our house for a nice family dinner. The only time we could all manage to get together before my parents jetted off to Vegas ( lucky devils) was on a Tuesday and of course I had to work. I thought I was going to get out a bit earlier than I did and so that threw off my whole menu or so I thought. I had my heart set on making “my version” of my mothers Roasted Chicken. I used to be scared to make Roasted chicken, burnt skin, pale skin, undercooked, overcooked the possibilities were endless. If I hadn't watched mom all those years and paid careful attention to her technique I could never do it on my own. Well since I was so crunched for time, when I got to the supermarket I decided to get chicken pieces instead, really a win win situation because some people like dark meat some, people like white meat, some both, and guess what unless you get a ginormous chicken there is never enough of each to go around. So I grabbed some thighs, legs and some split chicken breasts. I prepared the chicken pieces as I would a whole chicken and holy smokes did it come out good. You know those times when you say why didn’t I make this sooner , yay this was one of those times.
2 Baking dishes
Preheat oven to 450 degrees
Bake time: 45 –55 minutes
- 4 split Chicken Breasts
- 4 Thighs
- 4 Legs
- 12 fresh thyme sprigs
- 12 fresh sage leaves
- 6-8 rosemary sprigs, cut each in half
- butter, 12 tbsp + 2 tbsp
- medium onion, quartered
- orange, halved and quartered
- chicken broth
- maple syrup
- olive oil
- Rinse chicken and pat dry, carefully pull up skin than place a small sprig each of rosemary, thyme, and sage than season generously with salt and pepper all over
- Heat skillet over medium high heat and brown chicken, skin side first in batches until nicely browned removing to the baking dishes
- Place 1/2 the onions and oranges around the chicken, and six tbsp butter into each baking dish, and drizzle everything with a little bit of olive oil
- At the 30 minutes mark check the chicken to make sure not getting to browned
- After 45 minutes, check temperature of each piece to make sure cooked thru, remove chicken to platter and tent with foil and let rest while making gravy
- Squeeze cooked orange wedges into baking dish to get out remaining juice then discard the oranges wedges, pour the remaining onions, juices, and 1/2 c chicken broth into the blender, pour some maple syrup into a measuring cup up to 1/4 c ( use as much or as little as you like ) we used almost all of it, blend everything until smooth, than pour into small sauce pan and bring to a boil adding last 2 tbsp of butter**** Optional, depending on how rich you want the gravy!!
- Slice up chicken breasts before serving
Look at how juicy the chicken is Yummy!!!
Eat and Enjoy!!!