This is a very fall feeling type of meal. I added sautéed Brussel Sprouts as a side since I had some left in my fridge.

Beurre Noisette

This filled the house with a very nutty, buttery smell.

Roast Chicken

So, I can’t help but compare this Roast Chicken to Julia Child’s Roast Chicken. This one wins in ease. Even thought there are two steps of making the Beurre Noisette before putting the chicken in the oven, it is way less finicky than Julia Child’s. First off, you don’t have to tie the chicken (don’t tell Julia that I usually skip this anyways.) Also the directions of this one only has two temperature changes with basting but Julia’s has specific temperature changes at specific times with systematic basting and constant rotating.

But that being said, I think Julia Child’s Roast Chicken skin tastes better. Schuhbeck’s skin lost some of the crispness after sitting out of the oven for a bit. Also, just seasoning inside of the chicken and not the outside led to a blander tasting chicken compared to Julia’s

Green Salad

This is a nice, easy salad with a simple vinaigrette. Although I don’t know how many kitchens have immersion blenders. I do since I love to collect kitchen tools. Also with just the romaine greens, I needed a little extra in my salad so I sliced some extra radishes that I have and threw them into the salad.