“In our house, family dinner is sacred. Dinner is our opportunity to slow down, gather around the table, say intentional prayers, and enjoy conversation without distractions,” shared Katie Whittelsey.
“I have my mother to thank for this. She’s a wonderful cook and always prioritized sitting down together for a family meal, complete with a properly set table. Looking back, I realize how much those little traditions shaped me, and I love thinking that we’re now passing them down to another generation.”
Katie and her husband William are the proud parents of two little girls, Annie (3½) and Lillian (2), and they are eagerly awaiting baby number three, due in January. Now, their oldest daughter is following in step and keeping the family traditions going by setting their dinner table most nights. She takes great pride in a proper table and even meticulously picks out the placemats and napkins.
“We prioritize whole foods and eat gluten-free, but that certainly doesn’t mean sacrificing delicious meals. We love good food, and we serve the same meal to everyone at our table,” Katie shared. “I truly believe that’s helped our girls develop adventurous little palates. Recently, Annie requested lamb with fresh mint from our garden for dinner. I had to laugh. She’s three going on thirty!”
Ina Garten’s Perfect Roast Chicken is the recipe that Katie wanted to share with our readers. She describes the dish as something special, without requiring hours in the kitchen. She explains that there is just something so comforting about putting a beautiful roasted chicken on the table and sharing it with the people you love most.
Life for the Whittelseys is full of puzzles, endless children’s music, books and board games, and little voices with big opinions. The girls spend most of their time outside, exploring and riding their bikes.
“Our girls are screen-free, so we spend a tremendous amount of time outside,” Katie shared lightheartedly. “I’m a big believer that children don’t need constant entertainment. Give them a little imagination, some fresh air, and room to explore, and they’ll surprise you with what they come up with.
Perfect Roast Chicken
(Recipe adapted from: Ina Garten’s Perfect Roast Chicken, from The Barefoot Contessa Cookbook.)
Ingredients:
- 1 whole roasting chicken (5–6 pounds)
- Kosher salt and freshly ground pepper
- 1 large bunch fresh thyme, plus 20
additional sprigs - 1 lemon, cut in half
- 1 whole head of garlic, sliced in half crosswise
- 2 tablespoons butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots, cut into 2-inch pieces
- 1 fennel bulb, trimmed and cut into wedges
- Olive oil
Directions:
- Preheat the oven to 425°F.
- Prepare the chicken. Remove the giblets, if included, and pat the chicken thoroughly dry with paper towels. There’s no need to rinse raw chicken.
- Season and stuff. Sprinkle salt and pepper inside the cavity, then add the bunch of thyme, lemon halves, and garlic halves.
- Prepare the outside. Brush the chicken with melted butter, season with salt and pepper, tie the drumsticks together with kitchen twine, and tuck the wing tips underneath.
- Prepare vegetables. Combine the onion, carrots, fennel, and remaining thyme sprigs in a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Assemble. Spread the vegetables across the pan and position the chicken on top so its juices flavor the vegetables as it roasts.
- Roast. Cook for approximately 1½ hours. Check the temperature with a meat thermometer; the thickest part of the breast and thigh should reach at least 165°F without the thermometer touching bone.
- Transfer the chicken and vegetables to a platter and loosely cover with foil. Rest for approximately 20 minutes before carving.
