I am definitely not complaining, because it's all good stuff--a little book tour to launch TOPPED CHEF, and the due date looming on MURDER WITH GANACHE.
Besides, we have to eat...and it can't be takeout every night, because what would I post for you? So here's a suggestion for a quick supper that's still homemade and delicious, but not a time suck.
Roasted Chicken with Sweet Potatoes and Tomato Etc. Salad
1 whole chicken, uncooked (I prefer to pay a little more and buy organic here)
Sweet potatoes, one per person
1/2 ball fresh mozzarella
Preheat the oven to 375. If you like a crispier skin, you may bake the chicken at 425 or so for 15 minutes, and then turn it down to 375. Pat the chicken dry, clear out whatever's in the cavity. You may dab some butter on top, or even moisten it with olive oil. Then sprinkle with Kosher salt, some chopped fresh rosemary if you have a pot on your windowsill, and cracked pepper. Optional: peel an onion, cut in two, and stuff it into the cavity.
Bake for an hour and fifteen minutes to an hour and a half, check for doneness with a meat thermometer. Or prick it near the leg and see if juice runs clear. Baste occasionally with pan juices.
About fifteen minutes into the baking, add sweet potatoes (washed and pricked in several places) to the oven. I either put them on a piece of foil or in a small baking pan, because otherwise they will ooze all over your oven. Bake until soft and serve with butter.
And in the meanwhile, slice the tomato, slice the cheese, slice the avocado. Arrange them on a plate and sprinkle with salt and a shake of hot pepper flakes and drizzle with olive oil.
Voila, supper! And now you will actually have time to look at the sunset for a few minutes too!
And please don't forget to order your copy of TOPPED CHEF!
Coming May 7!
And please "like" Lucy on Facebook for updates on book and foodie news.
And speaking of contests, here's a fun one for the best grilled cheese sandwich. That's one contest I'd enjoy judging!