Prepare chicken as early in the day as possible. Or the even the night before. Amounts of ingredients can be multiplied for larger dinners... or for leftovers!
Herb Roasted ChickenIngredients:
2 split chicken breasts
1 tbsp fresh fosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh basil, chopped
2 cloves garlic, minced
1 tbsp evoo
kosher salt and fresh ground black pepper (about a tsp each)
Combine chopped herbs and garlic. Carefully separate skin (but don't detach) from flesh. Rub herb mixture under chicken skin. Place in large ziploc or covered bowl. Add evoo, salt, and pepper and turn chicken to coat. Seal bag or bowl. Allow to marinate for at least 3 hours, or overnight.
PH oven to 450degrees.
Place chicken in roasting pan, skin side up.
Bake at 450 for 30-40 minutes, until chicken is golden brown. Serve directly, or slice thinly and plate.
Haricot Verts with Lemon Butter
1 lb haricot verts or green beans
1 lemon, zested and juiced
2 tbs. butter
Steam beans until tender (5-7 minutes.) Meanwhile, melt butter in microwave or small saucepan. (Do not allow to turn brown.) When beans are finished, place in bowl. Sprinkle with juice of lemon and lemon zest. Stir. Add melted butter and salt to taste.
Roasted Mushrooms with Goat Cheese
12-15 white mushrooms, gently wiped with a damp cloth, stems removed
6 oz goat cheese, such as Montchevre, softened
1/2 tsp fresh thyme, or 1/4 tsp dried thyme
kosher salt and fresh ground black pepper
1 tbsp melted butter (leftover from beans?)
Preheat to 450 (for chicken above.) In a small bowl, combine goat cheese, thyme, salt and pepper (to taste.) Gently spoon mixture into mushroom caps and place on baking sheet coated with cooking spray. Brush mushroom caps, around filling, with melted butter. Bake 15-20 minutes, until cheese is melted and slightly golden. Can be served as a side or and appetizer.