Tag Archives: Lemon

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!

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My 10 Essential Ingredients

30 Oct

Whether you are an accomplished chef or a novice cook, everyone has a list of their must-have staples for the kitchen.   These are my 10 essential items that I cannot live without in my kitchen.

1. Fresh HerbsThese can add woodsy flavors in the background, or serve as a light, bright touch on the top of a dish.  I use a lot of rosemary, sage and thyme in the kitchen, so I generally purchase the poultry blend as it’s a cost-effective way to get all three.

2.  OnionsI love them sautéed in pasta sauce, caramelized on a pizza (or on anything), and fried on top of burgers.  I buy a these in bulk and store then in a dark, dry place.  Make sure you wash them carefully as they grow in the ground!

3.  Chicken, Veg or Beef StockThese stocks provide a depth of background flavor to any dish and all you need is a few cups.  Making your own stock is a long process, why not take a short cut?

4.  Red or White WineWine is perfect for de-glazing pans aka getting the browned yummy bits off the bottom of the pan.  It’s essential in risottos and excellent in sauces.  Plus a bonus sip or glass for the chef!

5.  ButterPaula Dean is no fool, and there’s a reason why she’s the butter queen.  Butter is an essential fat and I need it for both my savory and sweet creations.

6.  Garlic. Garlic is used in almost all cuisines from Italian to French and even Asian meals.  Plus who can resist that smell?  It brings everyone into the kitchen.

7.  Soy Sauce.  Soy sauce is great for marinades, stir fry, and I even use it in my satay sauce.

8.  Olive Oil.  Most if not all of my recipes start with a base of butter or olive oil.  It’s relatively healthy and can be used to cook meats, to finish salads, or in salad dressings.

9.  Lemons.  Again, I use these in a variety of savory and sweet dishes.  I love the citrus flavor with fish or chicken, and I frequently use the zest in my baked goods.

10.  Balsamic Vinegar or Balsamic Salad DressingPerfect with my favorite tomato and burrata salad or drizzled over roasted veggies.

What are your essential ingredients?

Summery Lemon Ricotta Cookies

28 Jul

Ahhh summer!  A time for picnics, baseball, bbqs, and generally spending time outside. 

That is, unless you live in the DC Area…which I do.  Summer in DC can be unbearable due to high humidity and even higher temperatures.  Please note, there are no pictures of me grilling, as the heat wave is wilting my hair and my appetite.  NOBODY PANIC!  My “reduced” appetite means I just need to stick to light and refreshing foods, like these Lemon Ricotta Cookies from Giada de Laurentiis.  These cool cookies are more like fluffy muffin tops (the desirable kind), and are delicious straight from the frosty fridge.

Lemon Ricotta Cookies (from a recipe by Giada de Laurentiis)

Cookie ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-oz) container whole milk ricotta cheese
  • 3 tbs lemon juice
  • 1 lemon, zested

Glaze ingredients:

  • 1 1/2 cups powdered sugar
  • 3 tbs lemon juice
  • 1 lemon, zested

Preheat the oven to 375 degrees F.  In a medium bowl combine the flour, baking powder, and salt. Set aside. 

In the large bowl combine the butter and the sugar. Beat the butter and sugar until fluffy, about 3 mins. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line baking sheets with parchment paper. Spoon the dough (about 2 tbs each) onto the baking sheets. Bake for 15 mins, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 mins.

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-tsp onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hrs (if you can wait that long).

Oh and in case you are wondering…I couldn’t wait 2 hrs and ate these cookies while they were still gooey.