New recipe, November 21, 2014

Northwoods Roasted Chicken with Dilly Beans. This came to Mark from Epic with a selection of Penzeys spices. It was very tasty--we give it a 4.

Here is the recipe:

Ingredients:
1 roasting chicken, 4-5 lb
6T Penzey's Northwoods Blend Seasoning
4T extra virgin olive oil
1 lb green beans, stemmed
2 quarts water, salted
2 T salted butter, softened
2 T chopped fresh dill
fresh ground pepper for the beans

Method:
1) the day before cooking, mix the olive oil with the Northwoods Seasoning Blend.  Coat the chicken with this mixture.  Place on a baking sheet lined with parchment paper, cover with plastic wrap, and return to the fridge.

2) Pre-heat the oven to 350 F.  When heated, place the chicken on a roasting rack in a roasting pan in the center of the oven.  Roast for abut 1 hour 45 mins, or until a meat thermometer placed in the thigh reads 170 F.  Remove from oven and allow the chicken to rest for 30 mins.

3) While the chicken rests, mix butter and dill together, set aside.  Bring water to a boil in a large sauce pan over high heat,  Once boiling, place beans in the water and add salt.  Blanch about 5 minutes.  Drain in a colander, place in serving bowl, and toss with dill butter.

4) Carve chicken in quarters and cut the thigh from the leg.  Place on serving platter and serve with the dilly beans.

Wine: Tabali Pinot Noir 2011 (thanks Mary!). A solid match