As long as I can remember, Sunday dinners in our family were always a special night. I don’t know where the tradition of big Sunday dinners came from, but I can only guess that it was something Betty Crocker invented. Whoever it was, thank you. Sunday dinner, surrounded by family, has always been one of my favorite things. In our house growing up, I think it started because my mom worked 5 days a week, so the weekends were her time to prepare a better than usual dinner. We had pot roast, trip-tip, chicken, pork chops, casseroles, etc. It was always an occasion, a way to start the new week off right.
I have been mostly been doing the same for my own little family for as long as I can remember. Because weekends can be busy days for us, I often revert to slow cooker recipes and things I can add to the oven that mostly cook themselves. My family really loves a roasted chicken, which is super easy, and with much colder days this winter, a hot meal is always appreciated by my crew.
Burroughs Family Farms organic olive oils compliment a roasted chicken and vegetables nicely. In this recipe, I combine spices, local raw honey, and BFF garlic olive oil to chicken drum sticks and red potatoes, for a lovely Sunday dinner. The garlic and honey compliment each other really well and spice up an other wise boring dish. My kids always say you have to be careful because chicken can be “boring,” but with this combo you cannot go wrong. We added a big green salad to this meal and it was a hit with everyone, even with my middle child who says he doesn’t like chicken.
- 8 organic, pastured chicken drum sticks
- 8 red potatoes, cut into small pieces
- 3 to 4 tablespoons Burroughs Family Farms organic garlic olive oil
- Pink salt and pepper to taste
- ½ teaspoon nutmeg
- 1 t Spice Hub Perfect Poultry Seasoning
- 4 tablespoons raw local honey
- Preheat oven to 350 degrees F.
- Coat a 9x13 pan with garlic olive oil.
- Place chicken drumsticks in the pan. Space them evenly apart.
- Put potatoes in pan all around the chicken, filling in all the empty spaces.
- Drizzle the garlic olive oil over the chicken and potatoes.
- Sprinkle the pink salt and pepper over the chicken and the potatoes. If you like it more zesty, be liberal with this step. My kids really love it heavy on pepper.
- Sprinkle the poultry seasoning over the chicken pieces.
- Sprinkle the nutmeg over the chicken pieces.
- Place the pan in the oven and cook for about 40 minutes.
- Remove from oven after 40 minutes. Bring to counter.
- Baste chicken pieces with honey. If your honey is not liquid at room temp, like mine wasn't because of winter, I warmed it on the stove while the chicken was cooking.
- Place back in the oven and roast for 20 more minutes, or until chicken is crispy and golden brown.
- Serve with green salad for a complete meal.