Sunday Night Supper Club Light

For our last Sunday Supper Club we went with this Cooking Light theme. I made the brined Cider Roasted Chicken and the Oven Roasted Sweet Potatoes. I decided to use chicken thighs instead of a whole fryer. Other than spilling raw chicken juice mixed with brine all over my counters and clogging up my disposal with sweet potatoes peelings, I think it turned out pretty good. Jennifer made the Pumpkin Orange Cake, Michele brought yummy home baked bread, Kate did the beet soup, and Faythe made the Red Pepper dip. Be sure and check out Faythe’s photos on her blog.