Sunday Kitchen Presents: Tuesday Supper at Home
Because Tuesday deserves a little love, too.
When the week feels long but the table is calling, there’s nothing like a simple roast chicken supper to bring everyone back together. This comforting spread is cozy without being fussy — golden, fragrant, and filled with second helpings.
The Menu
Herb-Roasted Chicken with Lemon Pan Sauce
Garlic Green Beans with Toasted Almonds
Buttermilk Biscuits
Old-Fashioned Apple Crisp
Herb-Roasted Chicken with Lemon Pan Sauce
Serves 4–6
Ingredients
1 whole chicken (about 4 lbs)
2 tbsp olive oil or melted butter
1 lemon, halved
4 garlic cloves, smashed
1 tsp salt
½ tsp black pepper
2 tsp thyme or rosemary
1 cup chicken broth or dry white wine
Instructions
Preheat oven to 425°F.
Rub chicken with oil, herbs, salt, and pepper. Stuff with lemon and garlic.
Roast about 1 hour 15 minutes.
Deglaze pan with broth or wine for a quick sauce.
Garlic Green Beans with Toasted Almonds
Steam green beans until just tender. Toast garlic and almonds in olive oil, toss with beans, and season.
Buttermilk Biscuits
Mix 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, ½ cup cold butter, and ¾ cup buttermilk.
Pat to 1-inch thick, cut, and bake 12–14 minutes at 425°F.
Old-Fashioned Apple Crisp
Layer sliced apples in a buttered dish. Top with ½ cup oats, ½ cup flour, ½ cup brown sugar, ¼ cup butter, and ½ tsp cinnamon.
Bake 35–40 minutes at 375°F.
From the Kitchen Notes
Roast two chickens for leftovers.
Save drippings for soup stock.
Apple crisp makes a great breakfast topping.
Tuesday isn’t about perfection — it’s about presence. See you at the table.