As a stylist, Annette Joseph is well known for her flair with food prep and presentation. Her motto is “make it simple and make it gorgeous.” In this excerpt from her new book “Picture Perfect Parties,” Annette coaches us in preparing an elegant Sunday Night Supper centered around her Roast Chicken recipe. The theory behind this special meal – warm, comforting food that is fairly simple to make, delicious, and brings everyone to the table for an enjoyable conversation. We know you can duplicate her dishes with little effort, bringing the tradition of Sunday Night Supper to your home.
If you are just starting to host your own dinner parties, this is a great one to start with. Sunday suppers are usually family gatherings, but are equally popular as a way to see friends at the end of the week. In many ways, I consider this the most important chapter in this book. I am a firm believer in gathering your family around the dinner table at least once a week—in fact, it’s my mission in life. It makes for a tighter family bond, and smarter, happier children.
- 1 (4- to 5-pound) roaster chicken, preferably organic
- ¼ cup olive oil
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh rosemary
- 2 teaspoons coarse salt
- 4 lemons, halved
- 8 small carrots
- 1 medium red onion, quartered
- 2 apples, quartered
- Preheat the oven to 400° F.
- In a small mixing bowl, stir together the oil, garlic, rosemary, salt, and the juice of 2 of the lemon halves. Rub the mixture all over the chicken, place the lemon rinds in the cavity of the chicken, and tie the legs together with kitchen string.
- In the bottom of a roasting pan, layer the carrots, onions, apples, and the remaining lemon halves. Place a roasting rack on top of the vegetables and place the dressed chicken on the rack.
- Roast the chicken in the oven for 1 hour, or until a meat thermometer inserted into the center of the breast reads 150° F.
- Remove from the oven, cover the pan loosely with aluminum foil, and allow the chicken to rest for 10 minutes before carving and serving.
- Serve the roast vegetables on a platter with the chicken, spooning any pan drippings over the top.