Fast Sunday Dinner


I wish someone could give you a glimpse, or really explain, how busy- (and extraordinarily, heart bursting with joy, wonderful)- life is with children before it actually happens.  In retrospect, I realize in all my spare time I could have collected several advanced degrees, learned a couple languages, and done enough yoga that I could have whipped myself into a handstand on cue.  And I would have napped more. But now, if I have a spare hour to myself during the day, it usually means I am sacrificing some seriously needed sleep.  So the idea of a big, elaborate sunday dinner sounds nice in theory, but I worry that it will interrupt my weekend nap schedule that my sweet husband’s appearance at home guarantees me.  That is why I whipped this bad boy together with the plan of letting the oven do most of the work and keeping the hands on work to a minimum.

Thyme-Lemon Roasted Chicken, Carrot Fries, Cheddar Mashed Potatoes, Sour Cream-Dijon-Dill Sauce.

Fast Sunday Dinner


  • 2 organic roasting chickens
  • 2 lemons
  • small handful fresh thyme
  • 2 Tablespoons room temperature butter
  • olive oil - have bottle handy
  • 1 lb carrots ( I found yellow carrots at farmers market but make this with regular orange also)
  • 1 cup sour cream
  • 1 Tablespoon+1 teaspoon dijon mustard
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon chopped fresh dill
  • 1 teaspoon sea salt
  • Mashed Potatoes - boil some organic peeled russet potatoes until falling apart-drain-back in pot, use potato ricer if you got it, if not masher, and add room temperature butter, heavy cream and shredded cheddar cheese in amounts that are inappropriate for daily consumption. Salt and pepper.


  1. Oven to 400F
  2. Take those two birds and put on large baking sheet.
  3. Cut lemons into 4 pieces and put one cut up lemon and few sprigs of thyme into the cavity of both birds. Take 1 Tablespoon of butter to each bird and massage it into the skin, slipping some underneath where possible.
  4. Rain some salt and black pepper on top of those ladies.
  5. Into oven for probably 1 hour, 30 minutes.
  6. Cut the carrots in half across and then the long way. Onto oven safe pan, Toss with about 2 Tablespoons olive oil and give them a salt and black pepper shower. Into oven with the birdies.
  7. Check on carrots in 20 minutes and see what is happening. Want to be able to pierce with a fork and also want some color on the edges. Check in every 10 minutes or so until done.
  8. To see if chicken is done, tear a leg off a bit and cut into it to see if it is done.
  9. Make some mashed potatoes - general directions above in ingredients list.
  10. Combine sour cream, dijon mustard, lemon juice, dill and salt in a bowl. Use this deliciousness with the chicken and carrots - dip, pour over, layer some on a sandwich the next day with leftover chicken, use it as a veggie dip - you get the idea.

You may wonder why the recipe calls for 2 chickens.  Chicken is so versatile that you can only do yourself a favor by having some leftovers.

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