Smoked Chicken and Roasted Veggies

Before/ After



This dinner was easy and fun.

First, the bird. Dave brined* the bird for 2 days and popped it on the smoker for 4 hours. He loves to bbq and we love to eat his bbq.

The carrots. When I saw these strange carrots at the farmers market I had to get them--they were too interesting to pass up. They were surprisingly tender and a little sweeter than a typical carrot. As you can see all I did was peel, slice and added salt, a little butter and fresh dill. I roasted them in the oven for 60 minutes at 425 degrees. Their color was beautiful.

The squash. These too were easy. I sliced 2 medium zucchini and 2 small yellow squash along with a red onion. Put them in a baking dish with 2 tablespoons of olive oil, 1 T of red wine vinegar, salt, a little dill, and lemon pepper--toss to coat. Roast for 45 minutes at 425 degrees. I made these early in the day and let them cool to room temperature before adding them to a mix of leafy greens--a little twist on a typical green salad. I made a Dijon vinaigrette and tossed.


*brining a bird is like marinating beef. It adds to the over all flavor and texture. We like a simple salt water and savory spice brine. Also note, because salt cooks, it hastens the cooking time--so watch your temperature carefully.