Roast chicken is a classic, but it takes time–more suited for a Sunday night. It has its benefits too. Plenty of leftovers for sandwiches and chicken noodle soup. However, when it is fall and you want a hearty, comforting meal on a weeknight, turn to this recipe. The trick is to remember to marinade the night before and take the time to brown the chicken (preferably in a cast iron skillet). Try it soon !
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
Fresh ground black pepper, to taste
2 large split chicken breasts
Whisk together all ingredients except chicken.
Put split chicken in a re-sealable plastic bag and add marinade.
Seal bags, removing as much air as possible and massage marinade around chicken to coat evenly. Refrigerate overnight.
Preheat oven to 400 degrees F. convectional or 425 degrees F. conventional.
Remove chicken from marinade, discarding marinade. Heat a large heavy bottom skillet (I use my cast iron skillet) over medium heat. Once heated, put chicken skin side down in the skillet and cook until browned, about 2 to 3 minutes. Transfer skillet into the oven.
Roast until chicken is browned, meat is cooked through and juices run clear (an instant reading thermometer when inserted in the meat should read 165 degrees F.) about 45 minutes. Remove from oven and allow sitting 15 minutes to “rest” (this allows the juices to settle in the meat so they don’t run out when chicken is cut).
This was my first time cooking Acorn Squash so I am quite excited about this salad. My lunches are going to be delightful this week ! The beauty of this recipe is that once the squash is roasted you could add it to a salad, like I did or make some soup out of it. It will also be a great side dish to any sunday roast dinner. I hope you enjoy it.
1 lb acorn squash cut up into wedges
1.5 tbsp of olive oil
2 tbsp of balsamic vinegar
1/2 tbsp of dried rosemary
salt and pepper to taste
1, 7oz bag of arugul greens mix
Your choice of Nuts and dried fruit to dress up the salad. I used pecans and cherries !
Toss the wedges of squash with the oil, vinegar, rosemary, salt and pepper and roast for about 35min at 350F.
There will be some dressing left after coating the squash which could be used to dress the salad. If not, feel free to make extra dressing or use a dressing that you would use otherwise.
Add the squash to the leaves, add the nuts and berries and serve warm !
Note: Bacon, chickpeas, apples and pears would also make excellent additions to the salad. Enjoy !
Most of my cooking memories are watching my mother cook. My father is a very good cook, but he rarely did cook lest he made a huge pile of dirty dishes ! My best memory with a father ( when in come to food) involves broccoli. His favorite way of eating it was steamed with butter and lemon pepper. There are pictures of me in my high chair with my dad feeding me tiny pieces of the broccoli from his lunch plate. Later my dad and I would just attack it straight from the steamer–my mother rarely got the chance to bring it to the table. Thus my love affair with broccoli began early and till this day, my fridge is never empty of this vegetable. I still steam it but sometimes when I am looking for a depth in flavor I roast it. So here we go !
Preheat oven to 400F. Spread out the broccoli on a baking sheet and drizzle with olive oil, salt and lemon pepper. You could add red pepper flakes, balsamic vinegar, or just salt and pepper.
Roast for a good 40-45 minutes till the broccoli is nice and brown and crunchy ( you can adjust the cook time to you suiting)
Serve warm as a side dish, toss it in a salad, or just polish it off straight from the baking sheet–like what I do !