Saturday, February 14, 2009
Roasted Chicken with blackeyed peas and corn
I took a some softened butter and added fresh thyme, pepper and seasoned salt. I made little slits in the skin of the bird and stuffed the butter mixture in each peace and then coated the outside with the leftover mixture. I put it in the oven then went to the attic to start working on the water heater. That is a whole other saga. It baked for quite some time but my digital thermometer kept an eye on it for me. The blackeyed peas were just frozen that I cooked in some chicken stock that made them a bit salty, but the corn was nice. Heather's idea. Even the leftovers were good.