Pan Grilled Asparagus
Roasted Red Potatoes
Citrus Herb Chicken
1 Whole Free Range Chicken from Trader Joes
1/4 cup olive oil
4 T kosher salt mixed with 2 T Italian Dried Herb mix
Stuffing
- 1 orange cut in wedges (keep peels on)
- Whole sage- handful
- Rosemary stalks- handful
- Thyme- small handful
- 1 whole clove garlic quartered
Take all the above stuffing items and stuff into chicken cavity- no need to chop. Brush olive oil over chicken and rub with salt/herb mix.
Cover loosely with foil and cook in oven at 350 for appx 1 hour (this will depend on the size of the bird. Allow at least 20 minutes per pound). The last 20 minutes uncover to allow skin to brown.
Pan Grilled Asparagus-
Snap each asparagus stalk to remove the ends that could be woody. Place the tips (usually about 2/3 of the stalk) in a frying pan in about 3T olive oil. Cook on medium high heat cooking on all sides until desired consistency. Salt and pepper to taste. Serve with a lemon wedge on the side.
Roasted Red Potatoes-
Cut 4 red potatoes into wedges and brush with olive oil. Sprinkle with salt and cracked black pepper. Baked for appx. 1 hour or until done. This will depend on how big the wedges are.
Take stuffing out of chicken prior to cooking. Let chicken cool enough to cut into pieces and serve on a platter surrounded by the roasted potatoes.
Good Eating!
Posts
