Roasted Chicken with Creme Fraiche and Herbs, Mashed Potatoes, and Roasted Asparagus
Hello friends! I’m a week behind on posts, ugh. Last week was a very busy week (you know, for not leaving the house ever) and I got behind. But here we are, getting caught up.
This meal was good, the chicken was really great with the herbs. It was pretty quick to put together, and didn’t require a lot of prep time or marinating, and it turned out juicy. I will say though, I’ve made Samin Nosrat’s buttermilk chicken several times and much prefer it to this, even thought the buttermilk chicken has to brine overnight. There’s something to be said for time and acid!
I went with fairly easy sides for this one. I just roasted the asparagus with some olive oil and S&P in the oven along with the chicken. And if you’ve been paying attention at all, you know I don’t make my own mashed potatoes because our dear friend Bob Evans makes perfectly delicious ones you heat up in the microwave. (I really do swear by them.)
While the chicken was roasting we did enjoy a cocktail. David Lebovitz’s Drinking French cocktail book is SO great! I think my favorite drink so far might be the French Manhattan. We also snacked on some toasted bread with Murray’s melted cheese in the little red crock. Jarrod found it at Kroger, it’s delicious, very much like a brie or camembert. YUM!
I can’t believe how quickly fall is going! I might run out of time before we get to all the great French food we want to eat!
Bon Appetit! ~ Jen
