35 minutes ago
Sunday, August 29, 2010
Tuscan Lemon Chicken
courtesy of Barefoot Contessa
zest of two lemons
juice of two lemons
3 cloves of minced garlic
1/3 cup of extra virgin olive oil
1 Tablespoon of fresh rosemary( I used thyme because I'm not a big fan of rosemary)
Rub chicken well with the above.
Stuff the cavity with a cut up lemon and a couple whole cloves of garlic.
Roast in the oven at 375 for 2 hours or until done depending on chicken size.
Roasted Italian Vegetables
-vegetables of your choice( I used zucchini, yellow squash, red & green bell pepper, baby carrots and onion)
-extra virgin olive oil
Cut veggies in large chunks and place on a cookie sheet lined with foil. Drizzle with oil and sprinkle with spices and toss well. Roast at 375 for an hour.