The Farmhouse pantry was used hard in 2020 , so we gave it a refresh to start off 2021. Each week I write out our menu plan, and I always start in this room.
Menu Plan for March 7th - the 13th
Sunday: Roast Chicken with Lemons Oven Roasted Potatoes and Butternut Squash
1 chicken, about 4 1/2 lb.
1 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
4 garlic cloves
3 lemons, halved
1 large fresh thyme sprig
Preheat an oven to 425°F
Rinse the chicken inside and out and pat dry with paper towels. Rub the chicken all over with the olive oil, and season generously inside and out with salt and pepper. Put the garlic, 2 lemon halves and the thyme sprig in the cavity. Tuck the wing tips behind the back. Tie the legs together with kitchen twine.
Put the chicken, breast side up, in a 4 1/2-quart (4.5-l) deep baker. Insert a smart thermometer into the chicken breast according to the manufacturer’s instructions. Place the remaining lemon halves around the chicken. Cover the baker with the lid.
Transfer to the oven and roast the chicken until the thermometer registers 160°F , 1 1/4 to 1 1/2 hours, removing the lid during the last 10 to 15 minutes of roasting.
Transfer the chicken to a carving board and let rest for 10 minutes. Pour the pan juices into a gravy boat. Carve the chicken and serve the juices alongside. Serves 4.
Monday: Soup and Sandwich Night Chicken Noodle Soup
Tuesday: Cucumber corn and Black bean Salad with Corn Chips & Taco Meat
Wednesday : Pasta with Sweet Italian Chicken Sausage and Spinach
Thursday: Turkey Burgers Spinach and Feta House Made Duckfat Fried Potato Chips
Friday :Surf and Turf Filet Mignons & Cold Cracked Lobster Meat and Slaw
Saturday: Salmon Rainbow Power Bowl
Hot Smoked and Roasted Salmon
Brown rice and Quinoa