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A beautiful chicken and vegetable dish that just screams fall!
For the chicken:
Rinse chicken under cold water and remove any innards. Pat dry with a paper towel. Place in a baking dish.
Melt the butter, then add the juice of 2 lemons (reserve the squeezed pieces), the Italian seasoning, and salt and pepper. Mince the garlic, then sprinkle some salt on it, and mash it until it becomes sort of pasty. Add that to the butter as well, and mix everything together.
With a brush, brush the butter mixture all over the chicken, coating all areas evenly. Place leftover squeezed lemon pieces in the cavity of the chicken.
Place in a preheated 475-degree oven for 30 minutes. Turn the oven down to 375 degrees; take the chicken out, slice up your last lemon, and cover the chicken with it. Cover it with foil, poke holes to vent, and continue cooking for 2 1/2 hours.
For the vegetables:
Wash potatoes and carrots. Cut potatoes into medium-sized chunks. Cut carrots into thick disks, starting at the smaller end going up to the big end. Place on a cookie sheet and drizzle with oil, then sprinkle salt and pepper and mix everything with your hands, coating it all evenly.
Take a small piece of foil and add your peeled garlic cloves, close up the foil, and clear a small space on the pan and place it right on it. Cover the entire pan with foil and put in a preheated 375-degree oven for 30 minutes.
Remove the pan, and take off the foil and stir the vegetables. Take the garlic out of the foil, mash it with the back of a spoon (it should be soft by now), and mix it evenly throughout the vegetables. Return to the oven for another 30 minutes without the foil.
To serve, plate the chicken whole, surrounded by the roasted vegetables.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!