Well, it’s been a long day here AKA laundry day! We don’t have a washer or dryer in the house we’re renting and because we work from home we can take our things to the Laundromat and work at the coffee shop next door while our clothes wash and dry. (We take turns changing the clothes over every week)
By the time we got that all done with we were feeling pretty sleepy with the weather. Our normally hot days have changed into very rainy, hot days. In some areas of Austin it rained 11 inches in the past 24 hours leading to an image like this.
Ironically, this “Ghost Tree” is supposed to signify the drought we’re currently experiencing in Austin. The flood waters tore the base apart and now it’s impossible for us to row on the lake for a while. We have a big race in a few weeks so it’s with fingers crossed that I hope the waters calm soon. However, I think Austin has other things planned. There’s more rain on the way Tuesday and Wednesday.
Tonight, after getting work and laundry done and put away we decided it’s cool enough to turn on the oven. This is a big friggin deal in Austin so we make the best of it.
We double-timed the oven. Yes, this is not as dirty as it sounds. But the dishes are! Boom, cooking jokes! I kill it!
First we pre-heated the oven to 400.
Beets (as many as you want)
Salt and Peppa
Coconut oil -1 T.
2 T Ghee or Coconut
Salt and Peppa
Veggies for roasting under the chicken-Carrots, Celery, Onions- all good choices.
Directions for Beets:
Chop them babies up, cut off the greens and sauté them if you want. (ours were too wilted so I trashed them this time) then spread a little coconut oil on the beets and pop them in a roasting tray while you get the chicken ready. Sprinkle with a little salt and a little pepper.
Directions for Chicken:
Rub that bad boy down with Ghee under and over the skin. Sprinkle a little salt and pepper and rub it all over. Give this bird a good massage with ghee and S&P and place it on a wire grate over a cast iron skillet. We place veggies under the grate, in the cast iron pan to catch the drippings of the chicken and cook the veggies.
This was a trick we saw in France while on honeymoon and we’ve loved it ever since. It’s super tasty, you’ll love it.
Once your oven is heated (ours is NOT fancy and we have to guess) pop the chicken and the beets in the oven for 45 mins.
This was enough time to cook both the Chicken to perfection and the beets to a good sweetness.
Let the chicken rest for a bit before carving (5-10 mins) and remove the veggies from the drippings and set those aside for later.
Carve the chicken and plate the beets with the chicken. Some people like to drizzle some olive oil over the beets but I don’t care for the flavor of good olive oil over beets. I just flippin love beets.