Rachael Ray's Sunday Dinner Menu: Roast Chicken with Soup & Salad
The first rule of Sunday dinner is that it doesn't have to happen on Sunday or at dinnertime! For me, the real purpose here is to gather, to get comfortable, and to comfort one another. It also means spending a little more time in the kitchen. These aren't 30-minute meals. They're recipes you make when you have time to linger with the ones you're closest to. So choose the day and time that works for you, then make some Sunday-style magic happen.
The Game Plan
1. For deep, rich flavor and extra-crispy skin, salt and pepper your chicken the night before you roast it.
2. Make the soup, then cover it and let it stand on the stove while you make the sauce for the chicken and prep the salad ingredients.
3. While the chicken is in the oven, enjoy your soup.
4. While the chicken rests, make the salad and heat up the bread.
Salt & Pepper Roast Chicken with Lemon Sauce (Salmoriglio)
"I roast whole chickens using Jacques Pépin's classic method, in a large cast-iron skillet (but a small roasting pan or wide, shallow dutch oven works, too). Cooking the chicken on its side helps make the breast meat juicier and exposes the back and dark meat more evenly to the heat of the oven." —Rach
Recipe: Try Rach's Salt & Pepper Roast Chicken with Lemon Sauce (Salmoriglio)
Salmoriglio is an ancient Sicilian lemon sauce that can be used as a marinade and/or a dressing for any roasted or grilled protein—chicken, steak, fish, etc. The sauce's name comes from salamoia, which means salty brine, making it perfect for serving with this simple dry-brined chicken.
Roasted Pumpkin Soup
Recipe: Try Rach's Roasted Pumpkin Soup
Just Add Crunch
For a bonus soup garnish or a pre-meal snack, cook those pumpkin seeds. Boil them for about 10 minutes, then drain on paper towels, toss with olive oil and salt, and roast at 375° on a greased foil-lined baking sheet until golden and toasty, 10 to 12 minutes.
Warm White Bean & Kale Salad
Recipe: Try Rach's Warm White Bean & Kale Salad