Peeps! Can you? Can you do the can can? Show us your dance moves! Maybe before eating your chicken dinner, though (you’re gonna be too full to dance afterwards…) Tonight you’ve got the option of warming your whole chicken in the oven, or if you’d prefer to save some for tomorrow, carving your chicken up and warming however much you’d like. For a how-to on carving your chicken, check out our video here: bit.ly/WECOchickendinner

Total prep time: 30 minutes

The Charred Rosemary Butter

Remove the butter from the fridge and let it sit at room temperature before warming your tasty eats (so it gets all soft and spreadable by dinnertime!)

The Whole Roasted Chicken

Whole chicken: 

Preheat oven to 375F. Place chicken on an aluminum foil lined sheet tray and pop in the oven for 25 minutes. Take a peek after 25 minutes. Is it lookin’ roasty toasty? Sweet! Pull it from the oven. Need more time? Add on 5-10 minutes more and repeat until warmed to your liking. Let your chicken cool for a few minutes and then carve it up!

Carved chicken: 

Preheat oven to 375F. Place carved chicken on an aluminum foil lined sheet tray and pop in the oven for 7-9 minutes. Check after 7-9 minutes. Need more time? Add on 2-3 more minutes and repeat until warmed to your liking.

The Collards + Kale + Pearl Onions

Warm your greens in a saute pan over medium heat for 3-4 minutes or until warmed through. Season with salt + pepper to taste.

The Dijon + Dill Potato Salad

Enjoy this cold! Take a bite and season with salt + pepper to taste, then stir to incorporate.

The Cheddar Jalapeño Cornbread

Easiest of them all! Pop it in the oven on a sheet tray or in the toaster until it gets as crispy as you’d like. 

Dinner time? Heck yeah! Plate your chicken with the sides of greens, potato salad and cornbread. That charred rosemary butter? Yeah, it can go on pretty much anything and everything 🙂 Enjoy!

And that’s it! Dinner solved, dinner served. #weareWECO