First Sunday in Lent Roast Chicken Supper

Just as the Advent Season in marked by the color Purple, so too is the Lenten Season. While purple is considered to be a symbolic color of wealth and royalty, it is also a symbol of penance, humility and a deep sorrow for Christ’s suffering on the cross.

Lent is marked by a period of 40 days beginning on Ash Wednesday and ending at sunrise Easter morning. Sundays are not counted as a part of the 40 days of Lent but rather as “mini” Easters, small celebrations filled with the joyful anticipation of the Resurrection on Easter Morning. Since Sundays are not considered to be a part of Lent as a whole, these Sundays are referred to as a Sunday in Lent rather than a Sunday of Lent. They happen to fall during Lent, but are not a part of Lent.

Every Sunday should be special – for all Sundays belong to the Lord our God. This is especially true during the 40-Days of Lent as we are reminded of the 40-Days Christ spent in the desert preparing for his ministry. Forty days of fasting and temptation. His sacrifice made Him ready to do what ultimate must be done, to die for our sins and salvation.

You who dwell in the shelter of the Most High,
Who abide in the shadow of the Almighty,
Say to the Lord, “My refuge and fortress,
My God in whom I trust.
Psalms 91-1-2

Gather your loved ones near this first Sunday in Lent. Break bread and rejoice for the promise of the Kingdom of God will soon be at hand.

First Sunday in Lent Sunday Feast
Rosemary-Orange Roasted Chicken
Caramelized Onion Mashed Potatoes
Simple Thyme-Dill Carrots

Brownie Oreo Trifle

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Rosemary-Orange Roasted Chicken with Pan Gravy
Roasted Chicken
1 tablespoon fresh Rosemary, minced
2 teaspoons grated Orange Zest
1/3 cup Orange Juice
2 White Onions
1 Fuji Apple
1 large Carrot
1 Celery Rib
1/4 cup Butter, softened
1/2 teaspoon Black Pepper, divided
3-1/2 lb Roasting Chicken
1/2 teaspoon salt
4 fresh Thyme Sprigs
4 fresh Parsley Sprigs
2 Bay Leaves
1 fresh Rosemary sprig
1/2 Cup White Wine
1-1/2 cups Chicken Stock

Heat oven to 350-degrees.

Mince fresh rosemary, set aside. Grate zest from orange, set aside. Juice orange, add more orange juice from a carton if necessary for 1/3-cup of juice, set aside. Peel and quarter the onions, set aside. Quarter apple, set aside. Peel and chop carrot, set aside. Chop celery, set aside.

In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper or to taste. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity.

Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine and stock into pan.

Roast about 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170-degrees, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let rest for 15 minutes before carving.

While the chicken rests, make the gravy.

Chicken Gravy
Pan Drippings
Chicken Stock as needed
3 tablespoons Butter
2 tablespoons Flour

For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough stock to the drippings to measure 1 cup, set aside.

In a small saucepan, melt butter. Stir in flour until smooth; let cook for 3 minutes. Gradually add stock mixture to the roux. Bring to a boil; cook, stirring constantly for 2 minutes or until thickened. Serve with the roasted chicken.

Caramelized Onion Mashed Potatoes
2 large White Onions
3 tablespoons Olive Oil, divided
Kosher Salt as needed
2 1/2 lbs Yukon Gold Potatoes,
4 Garlic Cloves
White Pepper to taste

Peel and finely chop the onions; set aside.

In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes. Keep warm.

Peel potatoes, cut into quarters and place in a saucepan with enough water to cover potatoes by 1 inch. Peel garlic, grate over the potatoes. Stir to blend. Bring pot to a boil, the add Kosher Salt to taste. Cover; reduce heat and summer until potatoes are tender, about 15 minutes or so. Place a colander in a large metal mixing bowl. Drain potatoes into the colander. Lift from the bowl, let drain completely. Reserve 1 cup of the cooking liquid, discard the rest.

Return potatoes speckled with garlic to pan. Add remaining 2 tablespoons olive oil; season with salt and white pepper. Mash until smooth, adding reserved liquid as needed. Stir in onions, taste and adjust seasonings as needed. Serve while hot and enjoy.

Note: The carrot cooked with the chicken is simply a nice garnish for the platter. While you are free to eat it, there’s hardly enough to share with the entire table, which is why we are making a side dish of carrots to accompany the chicken.

Simple Thyme-Dill Carrots
1 lb Baby Carrots
1/4 cup Water
Salt to taste
2 tablespoons Butter
1/4 teaspoon Thyme Leaves or to taste
1/8 teaspoon Dill or to taste

Place carrots in a microwave-safe bowl. Add just a little water to the bowl. Place in the microwave on HIGH for about 5 minutes.

While the carrots are cooking, strip the leaves from sprigs of thyme. Dice and set aside. Finely mince some dill. Set aside.

Drain carrots, place in a sauce pan over low heat. Add butter to the pan. Coat the carrots in the butter as it melt. Add the herbs. Stir to blend. Heat over low heat until the carrots are tender, about 5 minutes.

Transfer to a bowl, garnish with a few snips of thyme and serve.

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Today is also National Oreo Cookie Day. What better way to end a beautiful Sunday Supper than with a dessert that is delicious, featuring our favorite chocolate cookie – the Oreo!

Brownie Oreo Trifle
1 box Brownie Mix
1/2 cup Water
1/2 cup Vegetable Oil
1 Egg
1 (3.5 oz) box Instant Chocolate Pudding Mix
1/2 cup Half-and-half
1-1/2 cups Milk
1 (16 oz) container Whipped Topping, thawed
20 Oreos

Heat oven to 350-degrees for a shiny metal pan or 325 for a dark, non-stick pan. Grease bottom of 8-inch square pan with cooking spray or shortening, set aside.

In a mixing bowl, stir brownie mix, water, oil and egg until well-blended. Spread batter out in the prepared pan.

Bake 35 minutes or until tester inserted 2-inches from the side of the pan comes out almost clean. Let cool before cutting into 1-inch squares. Set aside

In a large bowl, combine the pudding mix, half-and-half and milk. Mix until smooth, then fold in 8 ounces of whipped topping until no streaks remain. Chill in the refrigerator for 30 minutes.

In a trifle bowl or large glass serving dish, layer half of the brownies, top with half of the pudding, then half of the remaining whipped topping. Repeat with another layer of brownies, pudding and whipped topping.

Break apart cookies into chunky pieces. Top trifle with cooking. Refrigerate trifle for at least 2 hours before serving.