For a fantastic dinner, first you start with…
One very delicious margarita.
Next you get the main course going…
Yes, it did taste as good as it looks!
1 whole chicken (3 1/2 to 4 lb)
2 tbs butter, melted
1 tsp salt
1/2 tsp garlic powder
1 tsp ground ginger
1/2 tsp pepper
1 tsp brown sugar
2 tbs soy sauce
1 tbs worcestershire sauce
2 tbs orange muscat wine (you can use 2 tbs frozen orange juice concentrate, thawed)
1. Heat oven to 375. Brush whole chicken with butter; sprinkle with salt, garlic powder, pepper, and half of the ginger (1/2 tsp). Place chicken in shallow roasting pan. 2. Roast chicken uncovered for 30 minutes. Meanwhile, in a small bowl, mix the other half of the ginger (1/2 tsp), brown sugar, soy sauce, worchestershire sauce, and the orange wine. (Don’t forget a sip for yourself, you know, just taste testing.) 3. Remove chicken from oven. Brush mixture over chicken. 4. Return to oven; roast uncovered 20 minutes. Brush remaining mixture over chicken and squash; cover loosely with foil, and roast 30 minutes longer. (Until thermometer reads 180 and legs move easily when lifted or twisted.)
While the main course is going, you get some sides together:
Really yummy ears of corn.
Watermelon, Cantaloupe, and Strawberries. Served with an incredibly delicious cream cheese fruit dip.
And it was fantastic! We’d had so many grey days that I need a meal to make me feel like it was summer- and this did the trick! And I loved it so much that I’ve decided not to wait until Thursday to share it!