With school back in full swing families are busier than ever. Sometimes it can be hard to find the time, or the energy, to make healthy meals. For the next few weeks on our Midweek Meal feature we’ll be highlighting a few of our easy-to-prepare dinners for the whole family. We’d love to hear your suggestions!
This simple roasted chicken recipe from Epicurious makes for an easy and healthy dinner and will even provide leftovers for sandwiches, salads, and soups! The smell of roasting chicken makes your house feel so welcoming and cozy, and besides the ten minute prep time, this meal allows your oven to do all the work.
Here’s what you need:
- Olive oil
- 3 tablespoons finely chopped fresh rosemary and a few sprigs for garnish
- 8 cloves garlic, chopped
- 1 teaspoon salt
- 1 roasting chicken (6-7 pounds)
- Kitchen twine
- 1 lemon, sliced (optional)
And Here’s How to Make It:
Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.
Read the original recipe here: www.epicurious.com
What are some of your families favorite simple meals?
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