Roast Chicken and Veggys-Two Ways, Two Dinners:
Roll into Dewey on Friday Night and still have a wonderful dinner is possible via a Fifer's Market Roast Chicken!
Call in ahead to reserve one if you are super anxious and OCD organized. I just show up and hope for the best ;-)
#1: With my lovely roast chicken scenting my cottage, I contemplated my next move. I was way too tired and lazy to do much.
I had New Red Potatoes and Yellow Snap Beans. I prepared both and boiled together. While waiting for the veggys to cook to order....... I chopped scallions and a yellow tomato. New Red Potatoes and Yellow Snap Beans were drained and tossed into the chopped scallions/yellow tomato. I added in a fun Lime-Honey Salad Dressing. Onto my dinner plate it went with a big slice of the still warm but not hot roast chicken on the side..... also drizzled with the salad dressing.
#2: More Roast Chicken awaits in the fridge for dinner #2. I picked off the chicken and then threw it into the skillet where I already had sauteing scallions, mushrooms, and tomatoes. Added in some Vermuth. Added in a big dollop of sourcream. Served it on nice big slices of toasted Sourdough bread.
Ta Da!
Beach Blessings,
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