It feels soooooo good to make a dinner that has your honey purring and later telling you, "That was really good", especially if he is a man of few words and scarcely uses adjectives. Since dinner tonight was a success (and really easy), I think it deserves posting. It is inspired from something I saw Jessica Seinfield make on Oprah the other day, but I didn't get the recipe, and I don't measure, so... here it goes!
MENU
Lemon Rosemary Chicken
Root Vegetables
Biscuits
Lemon Rosemary Chicken
1 whole fryer (I used a 3lb. chicken)
1 lemon
rosemary sprigs
olive oil
salt
pepper
kitchen string
Preheat your oven to 375 degrees. Clean the chicken, removing the innards, neck, and tail. Place on a large baking sheet. Rinse the lemon and use a pairing knife to cut random 1/2 inch gashes in the lemon. Stick the whole lemon in the cavity of the chicken. Add 4 or 5 rosemary sprigs to the cavity. Pour about 2 Tbsp. olive oil on the outside of the chicken and give it a good massage. Salt and pepper both sides of the oily bird generously. Tie the legs together tightly with the kitchen string, tuck the wings under the front of the chicken.
Root Vegetables
Parsnips (Look like big white carrots)
Carrots (I used baby ones to save on time)
New Potatoes (I used purple potatoes from Randall's-- AMAZING, and very pretty)
Peel parsnips and carrots. Cut in 1/2 inch chunks. (You can leave the baby carrots whole.) Cut the potatoes in halves. Place vegetables around chicken on baking sheet. Drizzle vegetables with olive oil, and sprinkle with salt and pepper.
Roast chicken and vegetables in the oven at 375 for about an hour and a half.
Biscuits
I cheated and used Pioneer baking mix, and they were YUMMY! :)
Hope you and yours enjoy this meal as much as my little family did! :)