This weekend turned out to be quite the Barefoot Contessa weekend. On Saturday we had an impromptu dinner party with my friend Makena and made Barefoot's Perfect Roast Chicken and Spinach Pie. The roasted chicken is one of my favorite go-tos. It never disappoints and is so easy. I think the key is the butter (isn't that always the case?), which you liberally spread on and underneath the skin. I also love that she uses fennel and carrots, which are a perfect side with this dish since the vegetables caramelize in the roasting pan. Free free to add some white wine to the pan, which helps keep the bird a little more moist.
The spinach pie was new to us and it's quite the dish. Don't let the recipe title trick you into thinking this is healthy. The recipe calls for 6 eggs, feta, pine nuts, butter, and phyllo dough pastry. It certainly keeps you satisfied and is great for brunch the next day.
This morning, I got inspired and baked my first batch of scones. I chose Barefoot's Maple-Oatmeal Scones with a maple syrup glaze. These are great and the oats and whole wheat flour add a nutty texture. Much to my surprise, this isn't overly sweet. Serve with some fresh raspberries and a little butter and you're golden.