Another simple easy dinner idea. If you want to host a small Friendsgiving. Make some easy appetizers and a pie and you'll have a great meal.
Let's get started.
Roast Chicken
1 Whole Chicken, Spatchcocked
1 Head of Garlic, peeled, cloves left whole
2 Lemons
1 Small Onion, quartered
1 Tbsp. Thyme
1 Tbsp. Rosemary
1 Tbsp. Sage
2 Tbsp. Salt
2 Tsp. Freshly Ground Black Pepper
2 Tbsp. Olive Oil
2 Tbsp. Butter, cubed
To spatchcock a chicken, all you have to do is run a knife along both sides of the backbone of the chicken, remove the bone, then flip so the breast is right side up and press firmly down until it is lying flat.
Rub the olive oil all over the chicken and season with salt and pepper. In the bottom of your roasting dish, cast iron pan, or oven safe pan toss in the onion, garlic, and a couple of springs of thyme, rosemary, and sage.
Lay your chicken on top and squeeze the lemon all over and toss in the lemon pieces in the pan.
Add the herbs and the butter to the top of the chicken and bake at 425 degrees F for an hour and 15 minutes or until the internal temperature of the thickest part of the chicken reads 165 degrees F.
Remove from the oven and let rest for 10-15 minutes. Reserve any juices the chicken has let off as you can spoon overtop chicken to keep it moist.
Cut up your chicken into pieces. Discard the onion, lemon pieces, and garlic cloves. Or serve alongside if you like roasted onions and garlic, my family does.
Serve and enjoy.
To spatchcock a chicken, all you have to do is run a knife along both sides of the backbone of the chicken, remove the bone, then flip so the breast is right side up and press firmly down until it is lying flat.
Rub the olive oil all over the chicken and season with salt and pepper. In the bottom of your roasting dish, cast iron pan, or oven safe pan toss in the onion, garlic, and a couple of springs of thyme, rosemary, and sage.
Lay your chicken on top and squeeze the lemon all over and toss in the lemon pieces in the pan.
Add the herbs and the butter to the top of the chicken and bake at 425 degrees F for an hour and 15 minutes or until the internal temperature of the thickest part of the chicken reads 165 degrees F.
Remove from the oven and let rest for 10-15 minutes. Reserve any juices the chicken has let off as you can spoon overtop chicken to keep it moist.
Cut up your chicken into pieces. Discard the onion, lemon pieces, and garlic cloves. Or serve alongside if you like roasted onions and garlic, my family does.
Serve and enjoy.
Butternut Squash Orzo
1 lb. Orzo, cooked according to package directions
4 Cups Butternut Squash, Cubed
1 Cup Cherry Tomatoes
4-6 Cloves Garlic
1 Small Onion, quartered
2 Sprigs Thyme
Kosher Salt
Freshly Ground Black Pepper
Olive Oil
Red Pepper Flakes
Arugula or Baby Spinach
Mozzarella Pearls or Cubed Mozzarella / try goat cheese
Dressing
Balsamic Vinegar / also try with red wine vinegar
Olive Oil
Roasted Garlic
Whole Grain Dijon Mustard
Honey
Kosher Salt
Freshly Ground Black Pepper
Pre-heat your oven to 375 degrees Fahrenheit.
In a large baking sheet. Place the butternut squash, garlic cloves, tomatoes, onion, drizzle with olive oil, thyme, salt, a pinch of red pepper flakes, and freshly ground pepper. Toss to combine and place in the oven. Allow to roast for 35-45 minutes. Then remove from the oven and remove the roasted garlic to use for your dressing.
Meanwhile fill a large pot with water and allow to come to a boil. Salt the water and cook your orzo until al dente. Drain and allow to cool.
In a large bowl, add in the vinegar, Dijon mustard, roasted garlic, olive oil, salt, pepper, honey, and whisk until well combined.
Toss the orzo into the dressing, then add in the roasted butternut squash, tomatoes, and chop the roasted onion into bite size pieces. Add in the arugula, cheese, and toss until well combined.
Serve and enjoy.
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