Sunday dinner (or what some of you would call supper) is a big deal at our house; it's a kind of holy Sunday afternoon project for us that allows us to take care of one another in a fun, creative way. (And it's even more creative these days, with FT on a soft-foods diet while her reconstructed jaw joint mends.)
Here is what we had for dinner today: Latin Spice Roast Chicken, using a plump, beautiful bird from Graham's Organics in Weidman. We paired it with FT's Spanish rice. The chicken was wonderful without involving a lot of fuss; it was second-helping good, in fact. The chicken rub's smoked paprika has a flavor reminiscent of chipotle without the heat intensity, and the lime adds some citrus zing. If you're like me you might be skeptical of the hot oven, but this is the second time in the past month that we've roasted chicken start to finish in a 400-degree oven, and both times the resulting bird was appealingly golden on the outside, tender and juicy on the inside. (Sorry, Mom-who-always-roasted-meat-at-350.)
If you follow the link, head farther down the rabbit hole and visit the original recipe that inspired this one, for an orange-enhanced version. I might also use both lime orange next time -- there will be a next time -- or I might play around with more Spanish-inspired flavors.