Roasted Chicken & Carrot side
Ingredients
- 1 (3 pound) whole chicken (fryer chicken go for about $.99/lb)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
Directions
- Preheat oven to 450 degrees F.
- Rinse chicken thoroughly inside and out under cold running water. Remove all fat. Pat dry with a paper towel.
- Place chicken into a small baking pan. Rub with olive oil.
- Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
- Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F (85 degrees C). Let cool 10 to 15 minutes and serve.
With about 25 minutes cook time left.... prepare the carrots.....
Ingredients
- 1 (16 ounce) package baby carrots (sold for just over $2/lb)
- 2 tablespoons margarine or butter
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Directions
- Rinse carrots. Place in a saucepan and cover with water. Bring to a boil, and cook 10 minutes covered until tender. Remove from heat. Drain. Toss gently with margarine/butter, dill, and lemon juice. Season with salt and pepper.
Total Initial Prep time: 10 minutes for chicken. Cook time: 1 hour.
Total time until serving: 1 1/2 hours
* Yields about 8 servings.
No comments:
Post a Comment