I moved the roasted chicken & veggies dinner to last night. The reason being that I was nervous about the whole chicken sitting in my fridge. I didn't want it to go bad. Plus, all that fresh dill made me nervous too.
I made a dill butter by throwing three sticks of softened butter in a food processor along with lots of fresh dill and went to town. It was amazing. I used it to dress the chicken and used more fresh dill plus two crushed garlic cloves in the cavity of the bird. I roasted it at 350 degrees for 1 hour 15 minutes. It was amazing. Simply amazing.
I also used the asparagus we got (did I mention we got asparagus??), one of my mystery squashes, and the eggplant as my veggies. They were completely delicious, but I over-cooked them. Next time, I won't cook everything together - I'll wait to put the veggies in until later.
Anyways, this was the result - I didn't take pictures of the veggies, because even though they still tasted good, they looked pretty mushy. Oh yeah, I took pictures of my beautiful chicken. :)
My beautiful chicken!!! Aren't you proud of my picture? I think it might be over-exposed.
Oh well.
Does anyone know what this squash is?? This is my mystery squash. I'd appreciate any help!
3 comments:
Matt and I vote: Zucchini. A very stout courgette, indeed.
Your chicken is beautiful. I lurve roast chicken skin. Lurve it. Especially with 3 sticks o'butter on it!
Ha! I didn't use the entire thing of butter... although, that probably would've been WAY tasty. I was thinking zucchini as well, but it seems too light!! Ugh.
Crystal nailed it! It's a Mexican Squash.
Thanks Crystal!!!
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