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I do roast chicken a lot, because it's good, easy and you can do so much w/ the leftovers.
1. Rinse 1 whole chicken and remove neck & "innards" package if it's in there.
2. Sprinkle salt (I use kosher salt) and pepper into the cavity and outside of the bird.
3. Cut 1 or 2 lemons into wedges
4. Chop fresh rosemary if you've got it, or use 1T dry, sprinkle into cavity.
5. Stuff lemon wedges into cavity
Roast at 400 until juices from the thigh area run clear (about 45 min. for a 3 lb. bird.)
Quarter some red or Yukon Gold potatoes, toss w/ olive oil, salt, pepper and a couple cloves of minced garlic, put in a baking dish and throw them in the oven w/ the chicken (they only need about 25 min.)
Get some salad in a bag and you've got dinner, plus leftovers for soup or chicken sandwiches the next day.
You can also do an extra chicken and use the meat to make homemade chicken pot pie later in the week.
Chicken pie:
1 lb. roast chicken, shredded (or cheat and use canned if you must)
2 stalks celery
1 onion
2-3 cloves garlic, minced
1 1/2 c frozen green peas & carrots
2t dried thyme
s&p
1 can cream of mushroom soup
2 frozen 9" pie crusts (I like the whole wheat ones)
1 egg, beaten
Chop and saute onion and celery and garlic. Add frozen peas & carrots, saute 1 more minute.
Combine sauteed veggies, soup (don't dilute) thyme, salt & pepper w/ roast chicken.
Place mixture in pie shell, top w/ 2nd crust & crimp edges to seal. Cut slits in crust, brush top w/ beaten egg.
Bake for 40 min at 350.
(You can also double the recipe and freeze one pie before brushing w/ egg.)
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