Still looking for ideas for the perfect Valentine’s Day dinner? Well, you’re sure to win him over with his meal!
Serves 2 to 4
- 1 whole chicken (approximately 4 pounds)
- ½ cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
- 1 tablespoon kosher or coarse sea salt
- ½ teaspoon freshly ground pepper
- Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch fl at-leaf parsley)
1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.
Recipe From Glamour’s cookbook, 100 Recipes every Woman Should Know.
2 pound bag fingerling potatoes (organic preferable)
1 small bunch of parsley finely chopped
3 rosemary sprigs remove leaves from sprig and roughly chop.
4 thyme sprigs remove leaves from sprig and roughly chop.
1 teaspoon dry dill
3 garlic cloves finely chopped
1 or 2 drizzle of Extra Virgin Olive Oil
4-6 tablespoons of butter
the zest of one lemon and the juice of half.
¼ cup toasted almonds.
Sea salt and ground pepper to taste.
In a medium size pot, parboil the potatoes for about 5 minutes.
Drain them, and cut the bigger potatoes on a bias.
Preheat the oven at 400F /
In a separate small pot, melt the butter add the garlic heat for about 1 minute and remove from heat. Add chopped herbs and let stand at room temperature.
Place the potatoes on a baking sheet lined with aluminum foil, drizzle with olive oil, salt, and pepper. Roast them for about 20-25 minute. Check for doneness.
Once they are roasted remove from oven and drizzle the butter and herb mixture. Toss well and pop them back in the oven for about 3-4 more minutes.
Pull them out and sprinkle the chopped almonds and drizzle with lemon.
Serve warm. Enjoy!
Recipe from : www. Yes-moreplease.com http://yes-moreplease.com/2013/11/roasted-fingerling-potatoes-with-garlic-herbs-aldmonds/
Sauteed Kale with Garlic
- 1 large bunch kale, washed and coarsely chopped
- 3 tablespoons of olive oil
- 3 cloves garlic
- ½ cup chicken or vegetable stock
- kosher salt and black pepper to taste
- Heat olive oil in a large saute pan. Add garlic and cook for one minute, stirring often to prevent burning.
- Add kale, broth, and salt and pepper, mix well. Cover and cook for 5 minutes, tossing occasionally. Remove the cover and continue cooking until most of the broth has cooked away. Serve hot and Enjoy!