This recipe is a simple and delicious way to roast/bake a chicken with lemon, thyme and garlic cloves.
Preheat oven to 400 degrees.
1 Cleaned and prepped roasting chicken (roughly 4 - 5 lbs)
4-6 garlic cloves
4 Thyme sprigs
2 Lemons, halved
1 Pinch of salt
1 Pinch of pepper
1/4 Tbsp of Italian seasoning
Place chicken in a roasting pan and ensure the cavity is emptied of the neck and other chicken parts. Add the garlic, lemon and thyme in sets of 2 and try to ensure a even distribution so the flavors work evenly in the roasting process.
Sprinkle salt, pepper and Italian seasoning evenly over the top of the chicken. Place the chicken in the oven and bake at 400 for 60 - 70 minutes. Remove chicken and let rest for 10 minutes prior to carving.
1 3/4 Cups of all-purpose flour
1/2 Cup of cornmeal
1 Tsp baking soda
1/4 Tsp of salt
1 1/2 Cups of granulated sugar
10 Tbsp of butter
3 Large eggs
2 Tsp lemon zest
1 Tsp vanilla extract
2/3 Cup of nonfat buttermilk
3 Tbsp fresh lemon juice
3 Large egg whites
2 Tbsp all-purpose flour
1 1/2 Cups of fresh blueberries
1 1/2 Cups of sliced fresh strawberries
1 Cup of fresh blackberries
1/4 Cup of granulated sugar (optional)
1 Tbsp fresh lemon juice
1/2 Cup heavy whipping cream
2 Tbsp powdered sugar
Preheat oven to 350. Prepare cake, lightly spoon about 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients. Combine 1 1/2 cups granulated sugar and butter into a large bowl; beat with a mixer on high until fluffy. Add eggs one at a time beating until blended. Stir in the lemon zest and and vanilla. Combine buttermilk and 3 tbsp of juice. Add flour mixture to butter mixture and then alternate by adding buttermilk mixture.
Place egg whites in a large bowl and beat at high speed using beater (clean and dry). Beat until stiff peaks form. Fold half of egg whites into batter and then fold in the remaining egg whites. Spoon batter into a 10-inch loaf pan coated with cooking spray and sprinkled with all-purpose flour. Bake at 350 for one-hour. Cool the loaf in-pan on a wire rack for 10 minutes. Remove from pan and cool completely.
To prepare topping, combine berries, 1/4 cup granulated sugar and 1 Tbsp of juice. Chill in refrigerator for 30 minutes. Beat cream with a mixer on high until soft peaks form. Gradually add powdered sugar, beating until soft peaks form. Serve cake slices topped with berries and cream.
2 Bone-in chicken breasts (with skin)
2 Sprigs of rosemary (or one large one halved)
1 Clove of garlic
1 Sprig of sage
1 Fresh lemon
1 Tbsp olive oil
1/4 Tsp kosher salt
1/4 Tsp freshly ground black pepper
Prepare the chicken by trimming off excess fat. Slightly separate skin from flesh and lightly brush both breasts on the flesh with olive oil. Add salt, pepper and coarsely chopped garlic. Slice lemon into whole rings thin enough to slide under the skin. Insert rosemary and sage sprigs between the skin and the flesh and then add one to two lemon slices, press the skin and all ingredients to the flesh slightly to secure. Refrigerate for several hours if possible to increase flavor.
Prepare charcoal for medium to medium-high heat or pre-heat your gas grill to medium or medium-high heat. Place breasts on the grill bone side down, positioning the thicker part of the breasts over the hotter portion of the grill. After about 5-7 minutes flip the breasts so they are skin side down and position the breasts so the thicker portion is still over the hotter portion of the grill. The skin should be fine, but in case it creates flare-ups it may be good to keep a spray-bottle full of water nearby to extinguish flare-ups. After 6 Minutes flip the breasts back to bone side down position and continue to grill them for another 8-10 minutes depending on thickness. On average you will need to grill medium sized bone-in breasts for 22-25 minutes. If the meat is charring slightly you can move the meat toward the cooler sections of the grill. Remove meat from the grill and let rest for several minutes. Remove skin before serving, leaving lemon and rosemary for presentation.
The quantities used in this recipe are based on 2 - 4 people.
1/2 Cup light/canola mayonnaise
2 Tsp fresh squeezed lemon juice
2 Fresh basil leaves, minced
1 Tsp of Curry powder (adjust to taste)
Add lemon juice, curry and basil leaves to the mayonnaise and whip the ingredients together. Refrigerate to chill and let the flavors develop.
We love this aioli with artichokes, asparagus, broccoli...essentially great with your go to green veggies!