There is never a dull moment at the Coale household, a quiet waterfront home on Dauphin Island, which the family describes as their little “slice of heaven.” Ben and Natalie have been married for 22 years and have 15-year-old twins.
Their son is Randolph Benjamin Jr., aka B, and their daughter is Helen Ann. Natalie says that she and Ben are not only in love but truly best friends.
“The kids and I like to team up on Dad and play tricks on him,” shared Natalie. “We will draw on his face while he is napping or place annoying sounds where he can’t find them, and we think it’s hilarious!”
Natalie says her family spends most of their time together. They all enjoy fishing off their pier, and she and the twins are often found talking late into the night.
“Life is a little busy in this current sea-son,” she said. “We have two very active kids that do not drive. We spend a lot of time in the car!”
B is the firstborn of the twins and is as-sertive, athletic, and outdoorsy. You can often find him playing football, golfing, fishing, and hunting. Helen Ann is the more competitive twin, striving for excellence, and can often be found cheering, playing soccer or basketball, and spending time with her friends.
Most evenings are spent with dinner on the go and with one parent and one child in a totally different direction than the other.
“When I feel like we are running in a thousand different directions, then I know It’s time for a family night,” Natalie said. “I make this one dish that brings everyone to the table – Roast Chicken and Vegetables. My daughter likes to help prep, and when I can make B, he plays a part in prepping, too.”
Natalie says this is not your average roast chicken and describes it as a real crowd-pleaser. Even their dog, Selma, enjoys lying under the table for the kid’s leftovers.
“This recipe is made up. I know how to roast a chicken, but I played with the compound butter until I found the one the children enjoyed. It makes everything taste good,” Natalie shared. “It may not be the healthiest of dishes, but it’s home-cooked, comforting, and takes a while, so the more time spent with the twins.”
Roast Chicken and Vegetables
Ingredients:
• 4-5 lb whole chicken, organic
• 2 Sweet Onions; chopped large
• 1 lb Carrots; chopped large
• Various other veg- etables your family likes; chopped large
• 3 lemons; chopped large and seeded
• Whole head of garlic (used in compound butter and in veggie mix)
• Salt, pepper, Greek seasoning, rosemary sprigs
• 2 cups chicken broth
• 1 Stick of Butter
• Yellow rice
• Green salad (we prefer Caesar)
Directions:
1. Make your butter compote: soften one stick of salted butter, add personal prefer-ence amount of chopped rosemary, 3 to 4 cloves of minced garlic, zest of one lemon, fresh cracked pepper, and Greek seasoning to taste. Mix well, place in a piece of plastic wrap, roll into log and refrigerate until firm.
2. Wash, peel if needed, and chop veg-etables. Chop vegetables on the larger size as this dish cooks for a long time.
3. Place veggies, along with 3 to 4 cloves of smashed garlic in the bottom of a Dutch oven. Make sure to set aside some of the chopped onion, lemons and carrots to stuff the chicken with. I also like to place a few twigs of rosemary aside too.
4. Preheat oven to 425.
5. Clean chicken, remove insides, wash and pat dry. Salt and pepper the inside of chicken, stuffing with set aside veggies and rosemary, place on top of veggies in Dutch oven.
6. Remove butter from fridge and slice. Reserve 3 to 4 slices of butter for later. Gently separate the skin of the chicken from the body without tearing and place the majority of the butter in between the skin and meat. (The entire top of chicken, breast side facing up). Tie together legs with kitchen twine.
7. Season the top of chicken with Greek seasoning and reserved pats of butter.
8. Roast in center of preheated oven for 20 minutes per pound.
9. When done, let it rest uncovered for 10 minutes.
10. Remove chicken to a platter for slicing, add warmed chicken broth to bottom of Dutch oven for a simple sauce with veggies.
11. While chicken is roasting make your salad of choice and the yellow rice.
Gabriele has been married to her husband Daniel for 17 years. Together they have three incredible children – two boys, ages 16 and nine, and a sweet girl who will be two in August. Gabriele is a full-time Sales Director for Mary Kay Cosmetics. When she isn’t spending time with family or building her business, she supports her husband who is the Lead Pastor and Planter of Forward Church in Gulf Shores.
Author: Gabriele Jones
Gabriele has been married to her husband Daniel for 16 years. Together they have three incredible children - two boys, ages 15 and eight, and a sweet girl who joined the family last summer. She is a full time Pink Cadillac Sales Director for Mary Kay Cosmetics. When she isn’t spending time with family or building her business, she supports her husband who is the Lead Pastor and Planter of Forward Church in Foley.
