Roasted chicken & lemon vinaigrette

Me and Milo had a wonderful visit with family and friends in Kentucky. Now we are back home in Arizona where is does not feel like Autumn one bit. I had to light my Autumn Leaves Yankee candle and roast a chicken just to get back into the Fall mood.

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I forgot the green beans so I just served up a healthy salad with homemade lemon vinaigrette.

Homemade salad dressing really is the way to go if you are like me and like to know what you’re putting into your body. I love making vinaigrette because there are really no limits on what kinds you can make! The only real rule is that it needs to consist of 1 part acid (vinegar, citrus juice, etc…) to 3 parts oil. I normally make a cup at a time since it only keeps for two weeks in the refrigerator, so I do 1/4 cup vinegar or citrus juice and 3/4 cup olive oil. You can use whatever type of oil you like and whatever acid you like!

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Roasted Chicken

1 5lb frying chicken (you can use a roaster, of course, but it will need to cook longer)
A bunch of fresh thyme
1 lemon, quartered
1 head of garlic, cut in half crosswise (so you are able to see all of the cloves)
5 carrots peeled and chopped into 2 inch pieces
About 10 whole baby red potatoes
Half of an onion, cut into wedges
Olive oil
Salt
Pepper
Butter

Preheat oven to 450. Clean chicken inside, check for leftover pin feathers, cut off excess fat, and pat dry. Salt and pepper the inside of the chicken and stuff with the bunch if thyme, the quartered lemon, and the garlic head. Tie the legs together with kitchen string.

Melt about 3 tablespoons of butter and coat the chicken with the melted butter. Generously, and I mean that, salt and pepper the outside of the chicken.

Place vegetables in the bottom of a roasting pan and toss with olive oil, salt, pepper, and any thyme you might have leftover. Place the chicken on the veggies with his little leg bones sticking up. Try to tuck the wings underneath of him so they don’t burn.

Roast the chicken for about an hour and 15 minutes. It’s done when the skin is golden brown and crispy and the juices run clear when the thickest part of the thigh is cut.

Lemon Vinaigrette

1/4 cup fresh lemon juice (1 lemon)
3/4 cup olive oil
1 garlic clove, quartered
Fresh ground pepper

Mix all the ingredients together and store in the refrigerator for up to two weeks.

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2 thoughts on “Roasted chicken & lemon vinaigrette

  1. Nothing against your chicken, but last night I dreamed James and I were staying with you at Robert and Debbie’s, and we had french toast for dinner. French toast and chocolate cake. I
    ve been waking up in the middle of the night hungry lately, so it was only a matter of time before I started dreaming about food. Haha.

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