Monday, January 11, 2010

Roast lemon herb chicken... apres ski!

After a day of skiing, it's nice to pop something into the oven and let it cook itself!!

Clean a 3-4 pound chicken and pat dry with paper towels. Take a few sprigs of thyme and a handful of parsley and stuff it under the skin of the breast and leg. Season with salt, pepper and 3 minced cloves of garlic. Sprinkle with paprika and dollop with butter. Bake at 350 degrees F for ~ 1 hour and 20 minutes or until juices run clear. Tent with foil for 5 minutes to consolidate juices.

Wash 3 large Yukon gold potatoes, cut in 3 and add to roast pan to roast for 1 hr.

Cut 1 pepper squash in half... remove seeds, add 1 tsp brown sugar and 1/2 tsp butter and add to the oven with the chicken and potatoes and roast for 1 hour. Scoop the squash into a bowl and serve with the chicken, potatoes and green beans....I just rested my weary bones while the whole meal cooked by itself!!

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