Tessa Kiros ~ Ludi's Chicken

Bountiful Blessings.......When I think of a meal that conveys 

this particular theme it has to be a fabulous roast chicken

dinner.  There is nothing quite as comforting, not to mention

the amazing aroma that fills your house while it's cooking!  

                                                          

We are still cooking out of the cookbooks of Tessa Kiros

over at IHCC and this recipe comes from Tessa's sister

Tanja.  It's called Ludi's chicken because it's her nickname.  

Actually, it's Tessa's nickname as well.  I know weird, right?  

Anyway, it's so easy to put together, and thank goodness

for that......I checked the recipe and noticed it had to cook

for 2 hours and I had to hustle to get it in the oven.  It's

mostly just cooking time so I put it in the oven and watched

a Hallmark movie.  Oh my gosh, I am such a sucker for a

Hallmark Christmas movie.  I know... it's not even Thanks-

giving, what can I say... I start early.  

Ludi's Chicken

4 or 5 potatoes

2 heaped tablespoons grainy mustard

juice of 2 lemons (save the sqeezed lemon halves)

1 tablespoon dried oregano

4 tablespoons olive oil

1 (3 lb.) whole chicken

2 red onions, peeled and cut into wedges

2 bay leaves

6 garlic cloves, with their skin left on

1/2 cup white wine

Preheat oven to 350 degrees

In a small bowl combine the mustard, lemon juice, oregano

and the olive oil to make a marinade.   Set aside.

Halve the potatoes lengthwise and then cut them into

three or four wedges that look like giant fries.

Put the chicken in a roasting pan and surround it with the

potatoes, onion wedges, bay leaves, and 4 garlic cloves.  

Season with salt and pepper.  Put two of the squeezed

lemon halves and remaining garlic into the cavity of the 

chicken.  Splash the marinade over the chicken and

potatoes tossing them around.  Gently pour a cup of

water into the pan, being careful not to wash away any

of the marinade.  Roast for 1 hour.

After an hour the chicken should be getting brown.  

Pour the wine over the top and turn the potatoes and

onions so they won't get dry.  Roast for another hour.  

Chicken should be nice and golden brown.  Serve hot

or at room temperature.  

Considering the theme this week and Thanksgiving coming

up in a couple of days I want to stop and say how blessed I

am to have the amazing family that I have.  Jim, Tyler,

Tanner and Bay.......you guys are my everything.  I love you

all so much......I really do.....but........I think I need a Hallmark

channel intervention!  Seriously.....and the season is just

starting!