Rice Krispies could never be without Snap, Crackle and Pop. Likewise for nursery rhymes and the Three Blind Mice, Saturday Night Fever and the Bee Gees, Christopher Columbus and his three ships, AND
Charlestown Culinary and olive oil, salt and pepper. Thursday night, these three ingredients were front and center to a meal of green beans, roasted potatoes and chicken.
The green beans were blanched for 5 minutes in salted boiling water before serving.
The potatoes were par-boiled for 15 minutes, then tossed with peeled petit onions, olive olive, salt and pepper. They were then roasted in the oven for 45 minutes at 450°F until crispy on the outside and tender in the inside.
The chicken was coated in olive oil and then generously seasoned with salt and pepper, then roasted in the oven at 450°F for an hour. The result was tender chicken with a crispy skin.
The green beans were blanched for 5 minutes in salted boiling water before serving.
The potatoes were par-boiled for 15 minutes, then tossed with peeled petit onions, olive olive, salt and pepper. They were then roasted in the oven for 45 minutes at 450°F until crispy on the outside and tender in the inside.
The chicken was coated in olive oil and then generously seasoned with salt and pepper, then roasted in the oven at 450°F for an hour. The result was tender chicken with a crispy skin.
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