Tag Archives: Carrots

Roasted Lemon Herb Chicken

9 Jun

I don’t think there’s anything better than the smell of roasting chicken, which is saying a lot since I’m generally a baked goods girl.  The only smell that can top it in my book is  Roasted Lemon and Herb Chicken

You already know I’m not a fan of leftovers, but I can snack on a rotisserie or roasted chicken for days.  Things were busy again at work this past week, so that was exactly what I had in mind.  Here’s my quick and easy recipe for roasted, mouth-watering chicken that will feed you for days.

Roasted Lemon Herb Chicken

  • 4 1/2 lb roasting chicken
  • 1 1/2 medium yellow onion, cut into wedges
  • 2 heads of garlic, cut in half
  • 2 lemons, cut into quarters
  • 1/2 lb carrots, peeled and chopped
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 1 tsp pepper, plus sprinkle
  • 1 1/2 tsp salt, plus sprinkle
  • 2 tbs butter, melted

Preheat oven to 425 degrees.  Peel and chop onion into small wedges.  I ended up having three sections for each half onion I chopped.  Next cut two unpeeled heads of garlic in half, the cut lemons into quarters.  Reserve two quarters of the lemon for inside the chicken.  Afterwards, peel and chop carrots into medium chunks, about 2 inches thick.  Transfer all of these ingredients into a roasting pan and sprinkle with salt and pepper.

Remove all giblets from inside the chicken cavity.  Place your bird on top of the chopped ingredients.  Sprinkle the top of the bird and inside the cavity with 1 1/2 tsp salt and 1 tsp pepper.  Stuff remaining two lemon quarters, rosemary, and thyme inside chicken cavity.  Melt 2 tbs of butter in the microwave and spread evenly all over the chicken, making sure to get the legs and wings.

Cook in the oven at 425 degrees for 55-60 minutes, or until a meat thermometer reads 165 behind the chicken leg.  The juices should also run clear from the holes.  Let your chicken rest for 20 minutes before serving with roasted onions (yum) and carrots.  Behold my gorgeous bird!

Oh and I bet mashed potatoes would be the perfect accompaniment.  Stay tuned for a perfect take two recipe with my leftovers!

Roasted Squash and Carrot Soup

18 Oct

This recipe smells, looks and tastes of Fall!  It started off with my standard roasted squash recipe.  I take an acorn squash and a butternut squash and cut both of them in half.  Then brushed the halves with a combination of brown sugar, rosemary and olive oil, and roast it for 35 minutes at 300 degrees. 

Usually I’m happy just eating the roasted squash on its own, but after two days I needed another way to use up my leftovers. 

So I decided this was the perfect time to try out my new immersion blender (my new one true love) and whip up a fallish soup.  This soup has it all, sweet and savory with a hint of spice.

Roasted Squash and Carrot Soup (serves 6)

  • 1 roasted acorn squash (see recipe above), chopped
  • 1 roasted butternut squash (same), chopped
  • 2 lbs carrots, chopped
  • 2 medium onions, chopped
  • 1 qt of chicken stock
  • 2 tsp garlic, chopped
  • 1 tbs garam masala
  • 2 tbs olive oil

Heat olive oil over medium high heat and add chopped onions and carrots.  Season with salt and pepper, and cook over medium high heat for 20 minutes.  Add squash and garlic to the pot with your onion and carrots, cook for five minutes.  Add chicken stock to pot and reduce heat to medium.  Cook for 30 minutes.  Check to make sure your veggies are tender and can easily be pierced with a fork.  If so, take out your fabulous immersion blender (or let cool a few minutes and pour into regular ole blender), and puree mixture gradually.  Stop periodically to stir the soup in between rounds of blending. Once the soup is completely blended, season again with salt and pepper and then stir in garam masala