To make this, I began with some fingerling potatoes, rosemary, thyme, lemons, and olive oil. You know, for me, there are really few things better than the smell (or taste!) of fresh herbs:
Once the potatoes were ready, I salted and peppered the inside of the chicken, then stuffed it with a lemon, more thyme and rosemary, and garlic. I rubbed the outside with olive oil, put it on top of the potatoes, and it was ready for the oven.
While the chicken was going, I made a simple beurre blanc sauce, which consisted of shallots, peppercorn, and a bay leaf being cooked in white wine. Once that was reduced, I added butter and this was the result:
After about an 1:45, the chicken was ready to come from the oven.
I then cut up the chicken and plated it with the potatoes. I added some green beans with the beurre blanc sauce and there you have it, a wonderful Sunday chicken dinner. And yes, you can see a juice glass at the top of this picture filled with some of the white wine I used to make the sauce. Classy, I know.
