Today’s table: leftover sausage and hash brown casserole from Magnolia Table Vol. 1, a whole roasted chicken surrounded by carrots and potatoes from Vol. 2, and a butter cake with roasted strawberries and balsamic from Vol. 3.

After yesterday’s beach afternoon and a few errands that turned into an impromptu date night, the chicken will finally go into the oven tonight. It will roast low and slow in my Dutch oven, my favorite kitchen companion. Heavy, loyal, and just dramatic enough to make a simple roast feel like an event.

Kitchen Tool: The Dutch oven, because some meals deserve the kind of steady heat that builds flavor and anticipation.

Cooking Tip: Once the chicken comes out, it will rest for 10–15 minutes before carving. That pause will let the juices settle and the vegetables soak up every drop of goodness.

What’s on your menu?

Gracefully yours,

Thank you so much for reading Meal & Grace. If you’re not ready for our time together to end, visit bio.site/mealandgrace to keep in touch. Some of the links shared within my posts are affiliate links, which may earn me a few pennies at no extra cost to you, just helping keep the butter stocked and the grace flowing. Please know I only share products I truly use or that are on my wish list to bring home someday.