Dinners

Roasted chicken parts, roasted potatoes

Cooking for four adults and one toddler, I bought eight thighs, four drumsticks. Tossed with marinade, a version of Hammersley’s noted below.

Pulsed in food processor:

A good cup of parsley
Two shallots
Two cloves of garlic
Two tablespoons dijon mustard
Juice of half a lemon (I would have used the zest if it weren’t already bald)
As much olive oil as will get it to a pesto-like consistency (4-6 tablespoons)

Whiz that up, toss your chicken parts in there, and let sit for as long as you got (I didn’t have any time at all). Into a 375º oven for about 45 minutes, on a bed of sliced parsnips (obviously optional).

In another pan (my 14”, high-sided skillet), I made these roasted potatoes. Very good, worth keeping in the repertoire.