On Our Table: Dudley's Roasted Chicken, Butternut Squash, Brussels Sprouts, Cranberry, Radish

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By Mark Richardson, Executive Chef at Dudley's on Short

Taking something classic and simple and making it beautiful, fun and exciting is my favorite way to cook. It’s about taking an everyday occurrence such as a meal with friends or family, and making it special. Using fresh and colorful ingredients, this recipe can create a beautiful and delicious meal to share around your table, whether it’s a holiday or a regular old weekday night.

Roasted Chicken

• 1 whole chicken

• 1/4 pound butter

• 1 tablespoon picked thyme leaves

• Salt and pepper

Season the chicken generously inside and out. Place on a roasting tray with rack and roast at 475 degrees for 25 minutes, then reduce heat to 400 degrees and roast for an additional 45 minutes or until the internal temperature of the thigh reaches 165. Once out of the oven, coat with the butter, sprinkle with thyme and let rest for 20 minutes. Carve the breast, legs, and thighs and serve.

Butternut Squash Puree

• 1 large butternut squash

• 2 tablespoons olive oil

• 2 sprigs of sage

• Salt and pepper

Cut the squash in half lengthwise, and scoop out the seeds. Coat the flesh of the squash with olive oil and season with salt and pepper. Place the sage on the flesh of the squash, and place the squash on a roasting pan, flesh side down. Bake at 375 degrees for 25-30 minutes or until tender. Once cooked, let it cool to the touch, and then scoop out the flesh with a spoon and place in a food processor to puree.

Brussels Sprouts

• 1 pound cleaned Brussels sprouts

• 2 tablespoon olive oil

• 1 clove garlic

• Salt and pepper

Cut the sprouts into fourths and toss with the olive oil, salt and pepper. Roast on a cookie sheet at 425 degrees until golden brown.

Cranberry

• 8 ounces fresh cranberries

• 8 ounces cranberry juice

• 1/2 cup sugar

Combine ingredients and bring to a simmer for 20 minutes; cool for 10 minutes, then puree in a blender till smooth.

Radish

• 1 bunch mixed radish

• 1 tablespoon extra virgin olive oil

• Salt and pepper

Slice on a mandolin or use a knife to thinly slice the radish. Toss with extra virgin olive oil, salt and pepper. cc

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