Thanksgiving Dinner 2017

I love cooking for Thanksgiving, but I love planning the cooking even more: looking for recipes, thinking about logistics, choosing the right dishes, coming up with a schedule, etc. I think I like cooking projects more than the cooking itself.

So when I saw this article on The Kitchn about organizing serving dishes for Thanksgiving, I knew I wanted to do something similar. I had already been thinking about setting out my vintage cookware in preparation for the big day, but now I needed to take pictures.

I think this will be a new tradition for me, documenting the mix of dishes I use for holiday meals. For this Thanksgiving, I am going with a variety of greens and floral designs, drawn from my favorite Pyrex and Corning Ware patterns.

Pictured: Corning Ware Floral Bouquet Third Edition A-3-B Casserole, Corning Ware Floral Bouquet Third Edition P-43-B Petite Pan, Fire King Gravy Boat, Pyrex Lime 024 Round Casserole, Pyrex Verde 403 Round Mixing Bowl, Pyrex Spring Blossom 045 Oval Casserole, Pyrex Spring Blossom 043 Oval Casserole, Pyrex Spring Blossom 72 Butter Dish, Pyrex Spring Blossom Pitcher

Sheet Pan Roasted Chicken with Fennel, Orange and Rosemary

This recipe was inspired by an old friend, who first introduced me to roasted fennel years ago while working on a recipe for a magazine assignment. That recipe seems to have dropped off the face of the internet, so instead, my starting point was The Kitchn’s Roasted Chicken Thighs with Fennel & Lemon.

For a vegetarian version, try tossing the roasted veggies with cannellini beans (one can, drained and rinsed).

Serves 4

Ingredients

4-6 bone-in, skin-on chicken thighs
zest and juice of 1 large orange
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp fresh rosemary, chopped
3 cloves garlic, minced
1 1/2 tsp kosher salt
2 small fennel bulbs, sliced into 1/2-inch wedges
2 carrots, cut on the diagonal in 1/2-inch slices
1 red onion, sliced into 1/2-inch wedges
black pepper

In a medium bowl, mix orange zest and juice, olive oil, vinegar, rosemary, garlic and salt. Add chicken, then cover and refrigerate for a few hours (30 minutes minimum).

Preheat oven to 425 degrees. In a large bowl, combine fennel, carrots, onion and chicken mixture. Toss to coat veggies in the marinade.

Using a slotted spoon, transfer chicken pieces and veggies to an oiled sheet pan in an even layer. Season with fresh-ground pepper.

Roast until the chicken reaches an internal temperature of 165 degrees, about 40-45 minutes. Veggies should be tender and brown on the edges.

Pictured: Pyrex Holiday Casserole 024 Round Casserole; Pyrex Lime 909 Rimmed Pie Plate;  Pyrex Dessert Dawn Yellow 209 Rimmed Pie Plate