It’s spring, so let’s bake … ‘Spring Chicken’! Easy Roast Chicken is a favorite choice at mealtimes for many people. It’s low in fat and high in protein and goes well with many ingredients, both plain and exotic. Something you can dress up or dress down, like a black dress!
EASY ROAST CHICKEN
Prep. time: 15 minutes. Marinating time: 2 hours. Cooking time: 1 hr 15 minutes. Resting time: 20 minutes. Serves: 4 – 6
1 (3 lb) chicken
1 cup (bunch) Italian parsley leaves, washed
3 cloves peeled garlic
1 small onion, peeled and chopped
2 tsp mixed dried herbs
2 tbsp Dijon mustard
zest of 1 lemon
2 tsp freshly ground sea salt
2 tsp freshly ground black pepper
3 tbsp olive oil
In the bowl of a food processor, combine the parsley, garlic, onion, herbs, mustard and pepper. Add the olive oil in a thin stream and process until semi-smooth and lime green in color. Gently stir in the lemon zest. Spread this mixture over the chicken and let marinate for about 2 hours.
Preheat oven to 400ºF. Salt and pepper the chicken and place it on a roasting rack. Roast about 1-1/4 hours. The chicken is fully cooked when juices run clear when the thigh is pierced with a fork, and a meat thermometer registers 180°F in the thickest part of the thigh. Be sure to let the chicken rest for 20 minutes before serving.
To serve: Carve the chicken and serve with your favorite roasted vegetables and a delicious Cranberry, Quinoa, Vegetable Stuffing, see recipe below.
FRUIT, VEGETABLE, AND QUINOA STUFFING
Prep time: 15 minutes. Cooking time: 40 minutes. Serves: 6 – 12
1 cup chopped celery
1 large sweet onion, chopped
1/4 cup butter
¼ cup oil
½ cup raisins
3/4 cup dried cranberries or 1 cup fresh
1 tbsp fresh thyme leaves
1 tsp oregano
1/2 tsp salt or to taste
1 tsp freshly ground black pepper
2 Granny Smith or Gala apples, cored and finely chopped
2 cups cooked quinoa
4 cups, chopped in cubes, crusty Italian-style bread
1 cup chicken or vegetable broth
½ cup chopped walnuts or pecans
¼ cup fresh chopped parsley
Preheat oven to 350ºF. Lightly grease a 13 x 9 x 2-inch baking dish. In a small bowl, place dried cranberries and raisins with hot water; let soak for 30 minutes.
In a large skillet, heat oil and melt butter over medium heat. Add onion and celery; cook for 5 minutes stirring frequently or until tender. Add thyme, oregano, salt, pepper, and apples and cook for 5 minutes, stirring frequently. Remove from heat; add bread and quinoa, stir gently to combine. Stir in broth, cranberries and raisins, walnuts and parsley. Spoon mixture into prepared dish (at this point, you may refrigerate the stuffing (well covered) for a day before cooking. Bake for about 40 minutes or until golden brown on top.
Note: Ingredients maybe adjusted to taste. Don’t have time to cook quinoa, then leave out and add an extra cup of bread cubes.
Prep. time: 20 minutes. Cooking time: 45 minutes. Serves: 6
4 boneless chicken breasts, skinned and halved
2 cups (16 oz) sour cream
2 cups seasoned bread crumbs
Preheat oven to 350ºF. Dredge chicken breasts in sour cream, and then roll in breadcrumbs. Place in baking dish, topping each breast with a pat of butter. Bake for 45 minutes or until tender.
Note: Dijon mustard can be substituted for the sour cream.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.ship toshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK.