Nothing says fall like a roast chicken dinner. SP picked up an oven-stuffer roaster awhile back so we decided to take advantage of him still being home to have a roast chicken dinner on a weeknight.
He rubbed the outside of the bird with butter, sea salt and pepper and roasted it until the skin was crispy and the meat was juicy and tender:
It was so good I had no trouble carving the legs, thighs and breasts into pieces. The meat was literally falling off the bone so I got the carcass pretty clean and SP made the leftovers into soup.
We wanted to have broccoli as one of the sides:
...but while we love roasting it that wasn't the right preparation for this meal. The flavors just didn't marry well together, especially with the Madeira-flavored gravy SP made.
After those luscious mashed sweet potatoes we had at the BBQ place over the weekend we decided to make our own at home. While these were fantastic:
...they were missing that pronounced sweet potato flavor for some reason. I added more salt to try to draw out the flavor but they ended up tasting mostly of butter (which isn't a bad thing, just not what we were going for).
Crescent rolls were on sale at the store so SP picked up a pack. It's been awhile since I've made crescent rolls so I had no idea how to separate the dough, resulting in only three or four actual crescent rolls and a lot of mismatched shapes and sizes:
They still tasted great, especially sprinkled with a little fresh chopped dill and pecorino cheese.