Lemon Rosemary Roasted Chicken

Today so many people buy their roasted chicken from the big box stores, (and yes I am also one of those, that when strapped for time, will pick up a $5 to $8 roasted bird and add homemade sides for a quick dinner).  But, with some time, I can prepare a much juicier, and better tasting oven roasted chicken for less money.  And I get to decide what flavors my chicken will have, I don't have to settle for what's available.  Tonight, we're having lemon rosemary chicken.  I buy whole chickens when they are on sale, (and on sale I mean in the range of less than 75 cents a pound.  I will usually get my chickens around 66 to 69 cents a pound and then I will buy 4 or 5 for the freezer).  Tonight, I'm going to fix a nice 8 pound roaster that was on sale for 58 cents a pound, (we will easily get 3 or 4 meals from this one bird)!

You will need:
1 nice size roasting chicken
l lemon
a couple springs of rosemary
kosher salt
fresh ground black pepper
onion powder
garlic powder
olive oil
(you can substitute the lemon and rosemary with any flavors you like)

Preheat your oven to 375 degrees

First grate the rind from the lemon

Next, slice the lemon in thin slices

Strip the rosemary from the stems, and cut into small pieces.

In a small bowl, combine, 1 Tablespoon of fresh ground black pepper, 1 Tablespoon of kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder.

Add the lemon zest.

Add the chopped rosemary. Stir together well.

Make sure to remove the neck and giblets from the inside of the chicken, (save these for making chicken broth later).   Pat the exterior of the bird dry.

Place about 2 Tablespoons of kosher salt in your hand.

Rub the salt all over the inside of the bird.

Now gently run your hand under the skin of the bird and loosen it from the meat.

Don't forget to do the thighs and legs.

Using 1/2 of the herb mixture, spread it between the skin and meat of the chicken.  This will give the meat of the chicken that wonderful herb flavor.  Don't forget the thighs and legs.

 Now lays some lemon slices on top of the herb mixture.

If you have any lemon slices left over, throw them inside the chicken cavity.

Now tuck the chicken wings under the front of the bird, (this way they don't burn).

Pull the skin closed over the back end of the bird to seal close the meat and the cavity, (I use a toothpick to keep the skin closed.

Now drizzle a small amount of olive oil over the chicken and rub it into the skin, (this will give you a nice brown crispy skin).

Spread the rest of the herb mixture on top of the olive oil.

Bake the chicken in the 375 degree oven until the chicken is completely cooked, (usually 1 1/2 to 2 hours).  Because my bird is to large, it will take about 2 hours.  A thermometer is best if you're not sure if the inside is done.

It's been 2 hours, the chicken is done,and it has a nice golden exterior and the interior is well cooked.  I removed the chicken from the oven and let it set for 10 minutes so the juices could redistribute in the bird before I cut into it.   Make sure to remove the lemon slices as you cut your chicken.

These chicken pieces are so juicy, and the lemon flavor is wonderful!!

Tonight we are having our chicken with some noodles and creamed spinach.

And remember, you can change up the herbs and make the chicken a different type every time you roast one.  And the whole house smells wonderful from the chicken cooking in the oven.  Give it a try, your family will love having chicken made at home.

Enjoy !

Herb Roasted Pork Roast

Last post, I explained how I do my mustard glazed pork chops, (or roast).  In a previous post, I explained how I save and dry the herbs from my garden to make mixes to use in cooking.  One of our favorite dinners is a pork roast with an herb mixture rub.  You probably already have these ingredients in your pantry.  This recipe serves 4 to 6 people.

You will need:
1 boneless pork roast (1 1/2 pound)
2 cloves garlic
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
1/2 tsp fresh cracked black pepper
1/2 tsp salt
2 Tabs olive oil
Freshly grated lemon peel

Preheat your oven to 425 degrees

In a small food processor, blender, or spice grinder combine the garlic, thyme, rosemary, basil, black pepper, and salt.

Note: my garlic was quite large, so I sliced it in half, not necessary.  Also my dried herbs are from my garden - but store bought are fine.  I also like to use fine sea salt, but any kind of salt is fine to use.

Pulse until the garlic is finely minced.  Already the salt has brought out the oils in the herbs and this mix smells wonderful.

Note:  you can also mince the garlic by hand, and chop the rosemary by hand then combine the herbs in a small bowl.  It just takes a little more work.

 In a small bowl add the olive oil.

 Add in the minced garlic and herb mixture.

 Grate in the peel from one lemon, (approximately 1/2 Tablespoon).

 Stir everything well.  Smells wonderful.  The fresh lemon peel has really given the herbs a fresh touch.

Place the pork roast into a size appropriate pan, and rub the oil and herb mixture all over the roast.   Bake uncovered, for approximately 40 minutes.

 You will know your roast is done, when an internal temperature is 140 degrees, (this is medium).

 Notice that you take the reading from the end, directly into the center.

 Remove the roast to a cutting board, cover with foil, and let rest for 10 minutes, (so the juices will evenly distribute back into the roast, and it will be juicy).

 Now you are ready to serve a delicious, juicy, tender pork roast.

Tonight I am serving my pork roast with a tossed green salad and roasted carrot slices, (from my garden).

Give this herb rub a try, and your family will enjoy a juicy pork roast a new way.

Enjoy !

Ranch Dressing Mix

This mix is so versatile, I use it for making dips and several different types of salad dressings.  So let's mix up some of this and keep it on the pantry shelf.  The next time you need it, it will be on hand and only cost pennies.

 I bet you probably already have all the ingredients in your pantry.
2 Tabs dried parsley
1 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried basil
1/2 tsp pepper

You will notice there's NO salt!!  You DON'T need it when your using herbs to cook with, your food will taste SO MUCH better - trust me

Just measure everything together in a small bowl

 Stir gently - and there you have it!!  It make about 4 Tbsp worth of mix, but it goes a long way.

Just store it in an airtight container, or plastic baggie.  I use a clean herb container.  Now how do you use it....... Read on.....

Need some Ranch Dip -  Mix 1 cup of sour cream with 1 cup of Mayo, (I use low fat, but you can use whatever you prefer).  Mix in 1 Tbsp of your herb seasoning mix - be sure to shake it before using.  Stir into the the sour cream/mayo mix and you have a delicious dip.  And you don't have all the salt and preservatives that you get with the store packets.  And your mix only cost a few pennies!!  When we have cookouts, my dip is gone way before anyone else' is even touched.  Refrigerator leftovers.

 Need some Ranch Salad Dressing - Mix 1/3 cup mayo with 1/3 cup of sour cream and 1/4 cup of milk, (I use low fat, but you can use whatever you prefer).  Mix in 1 Tbsp of your herb seasoning mix.  If you need to thin the dressing, add a little milk to the consistency you want.

And you have a delicious salad dressing.  It you want to add a little salt you can, but it doesn't need it.  Refrigerate the left over in an airtight container.  I usually store this in a clean Ranch salad dressing container - my grand kids don't know it's homemade and they love it.  My husband won't eat the store brands.



Need a delicious Herb Italian Salad Dressing - Mix 1 cup olive oil, (or any oil), with 1/4 cup white wine vinegar, (or any vinegar), add 1 Tbsp of Dijon mustard and 1 Tbsp of your homemade herb seasoning mix.  Whisk together and you have an Italian Salad Dressing mix.  You can mix up the additions to suit your tastes.  And it only cost you pennies.  I keep this mix on my shelf all the time.  My great "GO TO RECIPE"!!