Sunday Supper: Thyme-Roasted Chicken with Blue Cheese, Hazelnuts, and Creamed Kale
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
The simple pleasure of roast chicken cannot be denied. Versatile and crowd-pleasing, it's the perfect accompaniment to creamed kale.
But because chicken on its own is rather plain, this one is gussied up with lemon and herbs. Then it's finished with smattering of toasted hazelnuts, blue cheese, and pan gravy. If you're lucky enough to get your hands on a wedge of Wisconsin's Dunbarton Blue, a blue-veined cheddar with Parmesan nuttiness and blue cheese pungency, use it in place of standard blue. Don't want to go to the trouble? The creamier, readily available standby works just fine.
Serving a crowd? Make two chickens. The leftovers are great tucked into a baguette the next day.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.