{"id":2848,"date":"2012-05-26T16:42:52","date_gmt":"2012-05-26T21:42:52","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=2848"},"modified":"2018-10-25T13:04:53","modified_gmt":"2018-10-25T18:04:53","slug":"whats-for-dinner-thyme-roasted-chicken-green-beans-mashed-potatoes-and-cranberry-apple-chutney","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2012\/05\/26\/whats-for-dinner-thyme-roasted-chicken-green-beans-mashed-potatoes-and-cranberry-apple-chutney\/","title":{"rendered":"What’s for dinner? Thyme roasted chicken, green beans, mashed potatoes, and cranberry apple chutney!"},"content":{"rendered":"

\"Thyme<\/a>We had a great meal last night for dinner.\u00a0 Local pastured chicken roasted with thyme, local farmers market green beans,\u00a0mashed potatoes (unfortunately not local), and cranberry apple chutney.<\/p>\n

What you need:<\/p>\n

pastured chicken
\ngreen beans,\u00a0ends snapped off
\npotatoes, cubed
\nraw cream
\nbutter
\nsea salt (I used Celtic Sea Salt)
\nblack pepper
\ndried thyme
\nLacto-fermented Cranberry Apple Chutney<\/a> (from Eat Nourishing)<\/p>\n

How to\u00a0start the meal:<\/p>\n

Preheat the oven to 375 degrees F. Wash and pat dry the chicken.\u00a0 Place the chicken, breast side up, on a rack (optional) in a large baking pan. Brush the chicken with olive oil, sprinkle with freshly ground black pepper, sea salt, and about 1 teaspoon dried thyme.\u00a0 Turn the chicken over, breast side down, and repeat pepper, salt, and another 1 teaspoon thyme.\u00a0 Place in the preheated oven for 40 minutes for\u00a0a 5-pound chicken.\u00a0 Adjust the\u00a0time if your chicken is larger or smaller.\u00a0 After 40 minutes, remove the chicken from the oven and turn over, breast side up. Return the chicken to the oven for about 35 more minutes.\u00a0 The chicken will be done when the meat and skin on the drumsticks begins to pull away from the bone.<\/p>\n

Now for the veggies:<\/p>\n

Meanwhile, after turning the chicken,\u00a0snap the green beans and cube the potatoes.\u00a0 About 15-20 minutes before the chicken will be done, bring the green beans and potatoes to a boil, then simmer until tender–green beans about 5 to 10 minutes, potatoes, 10-15 minutes.\u00a0 Test each with a fork for doneness.\u00a0 When the green beans are tender, drain and add butter and sea salt.\u00a0 Keep the green beans warm until everything else is ready.\u00a0 When the potatoes are very soft, drain and mash with enough cream to make the potatoes soft but not runny.\u00a0 Add about 1-2 tablespoons of butter per potato and salt to taste. By the time the potatoes are mashed and the butter melts, everything else should be ready to eat.<\/p>\n

Don’t forget the Lacto-fermented Cranberry Apple Chutney from Eat Nourishing<\/a>.\u00a0 I made the chutney about a week ahead.\u00a0 It adds just the right sweet, tart taste plus lots of probiotics.<\/p>\n

That’s all it takes, simple, nutritious, and delicious!\u00a0 My kind of meal.<\/p>\n

Variation for chicken pieces rather than a whole chicken<\/em>:\u00a0\u00a0Prepare the pieces the same way as for a whole chicken (I don’t use a rack for pieces), then bake for about 60 minutes at 375 degrees F.\u00a0 Begin preparing the veggies about 30 minutes before the chicken will be done.<\/p>\n

As always, buy the veggies\u00a0local, unpoisoned, and fresh and the chicken pastured, whenever possible.<\/p>\n","protected":false},"excerpt":{"rendered":"

We had a great meal last night for dinner.\u00a0 Local pastured chicken roasted with thyme, local farmers market green beans,\u00a0mashed potatoes (unfortunately not local), and cranberry apple chutney. What you need: pastured chicken green beans,\u00a0ends snapped off potatoes, cubed raw …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":2851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[20,187,18,19,23,136,177],"tags":[110,35,38,188,40,186,24,32,178],"class_list":["post-2848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farmers-markets","category-ferments","category-organic-food","category-real-food","category-recipes","category-sustainable-farming-2","category-whats-for-dinner","tag-butter","tag-healthy-fats-2","tag-local-food","tag-meals","tag-organic","tag-pastured-chicken","tag-raw-milk-2","tag-recipes-2","tag-whats-for-dinner-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2012\/05\/Thyme-roasted-chicken-veggies.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-JW","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=2848"}],"version-history":[{"count":17,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2848\/revisions"}],"predecessor-version":[{"id":6922,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2848\/revisions\/6922"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/2851"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=2848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=2848"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=2848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}