Every year I make Kyle and I our own Thanksgiving dinner. It’s a nice way for us to celebrate together the week of before we spend it with other people. This Thanksgiving looks different than most, but it was still important for me to put together a nicer meal and use our wedding “china”, which I’ve never used before!
Spatchcock Chicken
This was admittedly my first time spatchcocking a chicken, so I’m no expert and don’t really feel like I can confidently walk you through the process. It turned out DELICIOUS though, so I will probably do it again in the near future and share when I have more confidence.
The rub I used, though, was amazing and so I’m excited to share that. I think this is worth spreading on chicken any time you make it, even if you’re just roasting some breasts or thighs in the oven. This would work best with skin-on chicken so the outside gets nice and crispy.
Ingredients:
- 1/2 stick of butter, room temp
- 1/2 tsp minced garlic
- 1 tbsp chopped parsley
- 1/4 tsp salt
Mix all of the ingredients together and spread on the chicken. Bake as you normally would!
Rosemary Rainbow Carrots
Ingredients:
- One bunch of rainbow carrots, peeled, ends cut off and cut into 1-2 inch pieces on an angle
- 1 tbsp olive oil
- 1/2 tsp rosemary
- 1/4 tsp salt
Preheat your oven or toaster oven to 350. In a bowl, combine the oil, carrots, rosemary and salt. Place the carrots onto a foil lined baking sheet. Bake for 15-20 minutes until the carrots are tender and can be easily pierced with a fork.
Smashed Fingerling Potatoes
Ingredients:
- One bag of fingerling potatoes
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked pepper
Preheat your oven to 350 degrees.
Boil the potatoes until easily pierced with a fork – about 15 minutes.
Drain & transfer to a bowl. Coat with the oil, garlic, salt and pepper.
Spread out the potatoes on a foil lined baking sheet. Smash the potatoes down with a fork until they split.
Bake for 20-25 minutes until crispy. Serve hot!
Tablespoons & Teaparties 