For a small table: a bone-in breast roasts in under two hours, carves in one minute, and leaves room in the oven for everything else.
Photo: Sarah Stierch, CC BY 4.0
Salt it the day before and keep it uncovered in the fridge.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
The day before, pat the breast dry and season it all over with the salt and pepper, some under the skin. Refrigerate uncovered.
Mash the butter with the rosemary, sage, garlic and lemon zest. Rub it under and over the skin.
Heat the oven to 375°F. Set the breast skin-up in a roasting pan or skillet, pour the wine around it and roast about 17 minutes a pound, until the thickest part reads 155°F (about 1 hour 45 minutes for 6 lb). Baste with the pan juices twice.
Rest 20 minutes. Slice the whole breast off the bone, then cut it across into thick slices. Spoon the pan juices over.
Brown sugar and mustard glazed ham2 hr 30 min · Gluten-free, Dairy-free
Wild rice stuffed squash1 hr 30 min · Vegetarian, Gluten-free
Classic sage and onion stuffing1 hr 45 min · Vegetarian
Sausage, apple and sage stuffing1 hr 50 min
Sweet potato casserole with pecan crumble1 hr 45 min · Vegetarian
Steakhouse creamed spinach25 min · Vegetarian, Gluten-freeEvery recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.
Free, no account. Your plan is kept under a private link only you have. Photos from Wikimedia Commons, credited on each recipe. Privacy