Rosemary-Lemon Roasted Chicken with Fresh Harvest Salad

I think roasted chicken is one of my favorite meals to make. It is so easy, and absolutely gorgeous when it comes out of the oven all golden brown. I'm sure I've said this before, but I love pretty food!

This is a great fall recipe. So fresh with all the vegetables, and the rosemary gives the chicken a whole other dimension of flavor. Rosemary and lemon is such a great combo. Make this on a cold fall night and your family will love you forever. Make the salad first so it has time to chill while the chicken is cooking. Then as the chicken cooks, you can make whatever dessert you want, or sit down with a glass of beer and your loved ones. :)

It has been a while since I last posted, but I have had a tough last couple of months. On top of my husband leaving for training in another state, I have had been dealing with an anxiety disorder. I have been having panic attacks since high school, but they were years apart. For some reason starting in October I have had multiple attacks and severe anxiety on random days; usually for no reason. Now, I am learning how to keep myself calm in stressful situations. Yoga and chamomile tea have become staples in my daily life and I am realizing that cooking is also relaxing to me. So, luckily for me, one of my favorite things to do in life also helps keeps me relaxed. 

With my favorite season upon us, I will definitely be "relaxing" with tons of fall flavors and dishes. :)

Gather your ingredients for your chicken.

Mix the first six ingredients together.

Tuck the wings underneath the body of the chicken, and tie the drumsticks to the tail. This is called trussing and keeps the bird compact allowing for even cooking.

Prep your chicken by spreading the herb mixture between skin and meat; sprinkle the skin with paprika

Gather your ingredients for the harvest salad.

Julienne your vegetables; this just means cutting them all into little matchsticks.

Cook garlic and yams in oil, until crisp-tender. Stir in the rest of the vegetables.

Mix vinegar, water, and mustard; stir into vegetables.

Look at that beautiful bird! Make sure to let it sit for at least 10 minutes before carving. 

Rosemary-Lemon Roasted Chicken w/ Fresh Harvest Salad

from BettyCrocker's Healthy New Choices

Ingredients:

2 large shallots or 1 small onion, finely chopped (1/4 cup)

1 garlic clove, finely chopped

1 teaspoon grated lemon peel

1/2 teaspoon dried rosemary leaves, crumbled

1/2 teaspoon salt

1/4 teaspoon pepper

3 to 3 1/2 whole chicken

1 medium lemon, cut in half

1/2 teaspoon paprika

Directions:

1. Preheat oven to 350F. Mix all ingredients exept chicken, lemon, and paprika. Gently loosen breast skin from chicken with fingers, reaching as far back as possible without tearing the skin. Spread herb mixture over breast meat; cover with skin. Squeeze lemon halves over outside of chicken and inside the body cavity; place lemon halves in cavity.
2. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Sprinkle paprika over chicken. Place chicken, breast side up, on rack in shallow roasting pan. Insert a meat thermometer in chicken so tip is in the thickest part of the inside thigh muscle and doesn't touch a bone.
3. Roast uncovered about 1 1/2 hours or until thermometer reads 180F and juice of chicken is no longer pink. Let stand 10 minutes before carving. Remove and discard chicken skin and lemon.

Serves 6

Nutrition: (1 serving) Fat 13g; Calories 230; Cholesterol 85mg; Sodium 280mg; Protein 27g

Fresh Harvest Salad
from BettyCrocker's Healthy New Choices

Ingredients:

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 cup julienne strips yams or sweet potatoes

1 cup julienne strips jicama

1 cup julienne strips zucchini

1 cup julienne strips unpeeled red apple

1 small fennel bulb, thinly sliced

2 medium green onions, sliced (2 tablespoons)

1/4 cup cider vinegar

1/4 cup water

1 teaspoon Dijon mustard

3/4 teaspoon salt

Freshly ground pepper

Directions:

1. Heat oil in 10-inch nonstick skillet over medium heat. Cook garlic and yams, covered, in oil about 5 minutes; stirring occasionally, until yams are crisp-tender. Stir in jicama, zucchini, apple, fennel, and onions.
2. Mix vinegar, water, mustard, and salt; stir into vegetables. Cook 1 minute. Place vegetables in bowl. Cover and refridgerate about 2 hours or until chilled. Serve with pepper.

Serves 8

Nutrition: Calories 75; Fat 4g; Cholesterol 0mg; Sodium 250mg; Protein 1g