The Beach: Day 2! For Dinner: Roast Chicken with Colorful Veggies & Herbs (serves 8)

The Beach: Day 2!

Day two at the beach proved to be just as much fun as Day 1, maybe even more so since we have all gotten into the rhythm of our grand vacation house. Sharing a house with friends can turn out to be surprisingly difficult in some cases, but luckily for us we all have such different habits we seem to avoid the usual pitfalls: like getting up at the same time and then never enjoying a morning cup of coffee in peace and quiet (we all seem to arrive to the kitchen at a conveniently timed stagger, hence coffee blissfully alone!), I like to cook dinner, while the rest of the culinary-inclined are happy to peel the potatoes, set the table and keep our wine glasses full, and last but not least, our kids seem to be happy doing anything once they are eternally glued to each other. All in all, a very happy arrangement.

Roast Chicken with Colorful Veggies & Herbs (Recipe below)

In the morning I got to do something I rarely get to do, and that is run on the miles of beach right outside the door. I tried really hard to appreciate every sandy step, and had fun following the edge of the waves as they threatened to drown my running shoes. I had to contend with blustery winds for the last couple of miles, but complaining in this beautiful setting would have been sinful.

getting wet

The rest of the day was spent hanging out on the beach doing strenuous activities like lounging in my stripy beach chair, looking for sea shells and walking along the water’s edge with my friend talking about what we had been up to the rest of the year. 

This bird was intent on getting a couple of pieces of popcorn from my son’s hand. (He warded him off with a very menacing plastic sand shovel!)

Then it was back to the porch for aperitivo, before making dinner. I made something easy (aperitivo was extended!), but the small amount of effort exerted by me in the kitchen did not affect the deliciousness of the resulting food.

Nice dinner after a day doing absolutely nothing.

We ended our day with a walk, and explored the strange neighbourhood of beach rental houses, wondering who inhabited them, and where they were from. The kids sleepily recounted the best parts of the day, and it was so lovely to listen to their voices floating through the darkness.


Roast Chicken with Colorful Veggies & Herbs

(this CAN BE  a Blood Type A Dinner. Omit the red pepper & sausage. The rest of the ingredients are either beneficial or neutral)

You will need:

Chicken for 8 (bone-in skin on: thighs, drumstick, legs, breast. Use whatever you prefer or a combination of several favorites)

8 Italian sausage (optional)

1 head garlic, broken into cloves, left unpeeled

3 celery ribs, sliced (including leaves)

1 red pepper, large dice

bunch of herbs (I used 4 sprigs oregano, 4 sprigs thyme, 6 sage leaves – use whatever you have on hand)

1 cup white wine

3 1/2 cups chicken or veggie broth (or good quality stock cube & water)

4 tbs extra-virgin olive oil

Preheat oven 450*

1 – Prep all veggies and lay in the bottom of a big saute or roasting pan. Add liquid.

Veggies in bottom of pan

2 – Place chicken on top in an even a layer as possible (it will be snug), and place sausages in between chicken if using. Drizzle with oil (and sea-salt and black pepper if you like). Place in preheated oven for 1 1/4 hours.

Chicken on top

3 – Remove from oven and let sit for 10 minutes to cool and rest.

Oven for 1 1/4 hours

Serve with any number of things. We had our dinner with tagliatelle and a beautiful Greek salad. Feel free to enjoy this dish with rice, pasta, bread, or simply alone.

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