Last night dinner was quite simple and easy. We had roasted chicken, with roasted potatoes with rosemary and steamed broccolis. I love recipes that are cooked in the oven I am able to work on timing better. Also I feel the cleaning of the kitchen is done in a second.
Tonight’s March 2, 2011 dinner:
Roasted Potatoes with Rosemary
1 (4 to 5 pound) chicken, rinsed and patted dry
Freshly ground black pepper
Fresh Rosemary springs
Fresh Thyme springs
Juice of 1 lemon
½ cup chicken broth, low sodium
3 to 5 garlic cloves, or as many as wished
Put a rack in the middle of oven and preheat to 400° F. Sprinkle the cavity of the chicken generously with salt and pepper. Insert in the cavity a couple of the garlic cloves, half of the rosemary springs, and half of the thyme springs. Place the chicken in a roasting pan. Drizzle lightly the outside of the chicken with olive oil. Squeeze the lemon juice over the chicken. Sprinkle generously with salt and pepper. Arrange the other half of the rosemary and thyme around the chicken, add the remaining garlic cloves. Add the chicken stock to the pan and place in the hot oven for 1 hour to 1 ½ hour. Baste chicken once in a while and with a fork poke the thigh and breast to release the internal juices. When the outside of the chicken is nice and golden and there is no more juices running out of it, the chicken is ready. Remove from oven and cover with aluminum foil and let rest a few minutes before carving.
ROASTED ROSEMARY POTATOES
4 medium Russet Potatoes, peeled and cut into 1″ cubes
3-4 tablespoons Olive Oil
Fresh or dried Rosemary cut in small pieces
Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes. Place the potatoes on the cookie sheet and sprinkle generously with the salt. Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.
1 bunch of broccolis
Salt and pepper to taste
Steam the broccolis until done crisp but not too hard. Drain them and place them in a large bowl, sprinkle with salt and pepper to taste, drizzle with olive oil and lemon juice.
Can be served hot or cold.