You can feel the change in temperature. The air smells different. You just know that fall is here. School has started, and I feel the need to clean house and organize. It is like we are starting all over again, and I treat it like my girls are going to school for the first time. New clothes. New shoes. Folders, pencils, and erasers.
But, I know I also have to start thinking about our schedules again. I find it important to eat dinner together as often as we can. With our business and the girls' after-school activities it does get tough. But, when we can eat together, we do. I like to fix dinners that the girls really love. I feel it is important to get them involved with food. I do this not only because it is my husband Michael's and my life, but because knowing how to eat right is so important today. I think we should all be aware of that.
One of our favorite dishes is Citrus Stuffed Roast Chicken. And, best of all, it's so easy to make!
Here's what you'll need:
3 lbs. Whole Chicken
1/4 cup olive oil
3 lemons or oranges or combination of both
5 sprigs rosemary
salt and pepper
3 carrots peeled and cut into 2 inch pieces
1 large onion large diced
2 potatoes peeled and cut into 2 inch pieces
Quickly rinse out cavity of chicken pat dry. Cut citrus of choice in half. Stuff into cavity along with rosemary sprigs.
Rub with skin with 1/2 the olive oil and season generously with salt and pepper. Place in roasting pan. Toss carrots, onions, potatoes in remaining olive oil and season with salt and pepper. Place vegetables around chicken. In a 350 degree oven let chicken roast for about 1 hour.
Let rest for about 10 minutes and cut and serve with side of vegetables. Enjoy!
Whenever we roast a chicken we always have some leftovers. This is always great because it can become lunch for the kids the next day. One of my favorite leftover recipes for chicken is:
Pulled Chicken Salad with Butternut squash and Lemon Thyme
2 cups leftover chicken (pulled no skin)
1 small onion small diced
1/2 cup celery small diced
1 tablespoon lemon thyme chopped
1 cup butternut squash medium dice and roasted
1/2 cup mayonnaise
salt and pepper.
Mix all together. Season with salt and pepper. Enjoy!
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This is intrested recpie. I liked this and looking forward to experiment with this.
So glad I found your website. Can't wait to try this recipe for dinner tonight.