Ok so right off the bat, I know this recipe doesn’t scream “Summer”. The inspiration for this dish came mostly because I was wanting a dish that would leave me with delicious leftovers. The downside to all of the fresh and crisp Summer recipes I’ve shared lately is they dont have a long shelf life. And if you’ve been keeping up with me lately, you’ll know I am about to embark on an exciting week of wedding cake prep. Which means very little time for dinner prep next week. So I needed a stick-to-your-bones, feel good, leftovers welcome kinda meal. And nothing encompasses all of those things more than a roasted chicken dinner. Like this deliciously comforting Ras al Hanout Chicken with Brown Butter Roasted Vegetables dinner.
Chalk it up to already feeling nostalgic for winter flavors but I was craving some warm and toasty spices this week. Don’t get me wrong, I love a beautiful sunny day. But I’m not the hugest fan of those summer days when you’re 2 seconds out of the shower and you’re already sticky and sweaty and your clothes are clinging to you like plastic wrap. So when I was putting together a recipe that would give us lots of leftovers AND comfort my hot weather blues, I knew a dish like this one would tick all of the boxes. The Moroccan blend of warm spices compliment the charred, roasted vegetables and sweet brown butter sauce perfectly. And is there anything more delicious than a roasted chicken? Everything I was craving this week is wrapped up in this perfect little Ras al Hanout Chicken with Brown Butter Roasted Vegetables dish.
I love saving money whenever possible and one way I do that is buying a whole chicken instead of pieces. Why pay extra for the butchering cost when you could just do it yourself? Check out my post on how to carve a chicken for butchering tips (carving and butcher are essentially the same thing)! It’ll save you money and time!