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OVEN ROASTED CHICKEN Ingredients:
• 1/3 cup olive oil
• 2 heaping tablespoons Dijon mustard
• Juice of one lemon (reserve the shells)
• 2 heaping tablespoons white wine (or vinegar)
• 4 or more sprigs of fresh rosemary
• 1 sweet onion or shallot, cut into quarters
• 1 3 – 5 pound roasting chicken, rinsed, patted dry, giblets removed
• 1 cup chicken broth (optional for sauce)
• Salt and pepper
Preparation
Preheat oven to 375°F. Whisk mustard, oil, lemon juice and wine in a small bowl. Place 3 sprigs of rosemary in the center of a large roasting pan and place the chicken on top of the sprigs. Place remaining sprigs of rosemary, the lemon shells and the onions quarters inside the chicken. Pour the mustard mixture over the chicken to coat inside and out. Roast until the thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 30 minutes to 2 hours (depending on the size of your chicken). If using a cut-up fryer, bake for approximately 1 hour to 1 hour 30 minutes.
When the chicken is done, transfer to the platter to rest for 10 minutes before cutting or serving. Remove lemon shell and rosemary sprigs. You can make an optional sauce with the pan juices by spooning off the fat from the juices and discarding rosemary sprigs. Place the roasting pan over two burners on the stoves over high heat. Whisk in additional liquid (approx 1 cup wine, broth, water). Boil until reduced to 1 ¼ cups, about 5 minutes, stirring constantly. Season with salt and pepper.
OVEN ROASTED VEGETABLES Ingredients: • 2 tablespoons olive oil
• Salt and pepper
• 1 teaspoon dried herbs (your choice Italian, Herbs de Province, Marjoram etc)
• 2 medium sweet onions or 1 large fennel bulb, each cut into 8 wedges
• 3 medium zucchinis, cut into circles
• 1 pound carrots, peeled and cut into thirds
Note: Small fingerling, creamer (red) or any other small potatoes are also ideal for oven roasting along with many other root vegetables.
Preheat oven to 350°F. Line a large baking sheet with aluminum foil. Whisk first three items in a large bowl. Toss onion or fennel, zucchini, and carrots with olive oil mixture in bowl. Spread seasoned vegetables out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Place around chicken on the platter. Serve with sauce.
Be creative in your herb selection. You can also use whole sprigs of rosemary, oregano, thyme, etc along with a sprinkle of paprika. When pinched for time, I’ve also reserved two tablespoons of the EVOO/Dijon as a marinade for the vegetables.
Recipe courtesy of Mama Says (www.mamasays.us). Check out their recently introduced No More Frozen Pizza! recipe collection for new cooks, recent college graduates, newlyweds, and those finding their way into the kitchen - featuring delicious and budget conscious recipes for main and side dishes, as well as salads. For other recipe ideas join them in the kitchen at http://www.mamasays.us/blog
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