Sure! Here is a recipe for roast chicken with herbs and lemon that is sure to be a hit.
Ingredients:
- 1 (4-pound) whole chicken
- 1 lemon, halved
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh herbs (such as parsley, rosemary, and thyme) for garnish
Instructions:
- Preheat the oven to 425 degrees F (220 degrees C).
- Rinse the chicken and pat it dry with paper towels.
- Squeeze the lemon juice over the chicken and then stuff the lemon halves inside the cavity.
- In a small bowl, mix together the butter, olive oil, garlic, thyme, and rosemary.
- Brush the butter mixture over the chicken and season it with salt and pepper.
- Place the chicken in a roasting pan and roast it for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees F (75 degrees C).
- Garnish the chicken with fresh herbs and serve.
I hope you enjoy this recipe! Let me know if you have any questions.
How about trying a recipe for Roasted Lemon Herb Chicken? It's a simple yet flavorful dish that is sure to impress. Here's what you'll need:
- 1 (3-4 pound) whole chicken
- 2 lemons, quartered
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- Salt and pepper to taste
Preheat your oven to 425°F (220°C). Rinse the chicken inside and out, and pat it dry with paper towels. Place the quartered lemons and minced garlic inside the cavity of the chicken. In a small bowl, mix together the olive oil, thyme, rosemary, basil, salt, and pepper. Brush the mixture over the outside of the chicken. Place the chicken in a roasting pan and roast it for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. Let the chicken rest for a few minutes before carving and serving. Enjoy!
These light and tasty wraps are perfect for lunch or cut smaller and are wonderful party appetizers or small after school snacks.
Ingredients:
- 1 (8 ounce) package cream cheese with chives
- 2 tablespoons Dijon mustard
- 6 (8 inch) whole wheat tortillas
- 1 ½ cups finely shredded iceberg lettuce
- 12 slices thinly sliced deli turkey
- ¾ cup shredded Swiss cheese
- 1 large tomato, seeded and diced
- 1 large avocado, sliced
- 6 slices bacon, cooked and crumbled
How to cook:
- Combine cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, scattering up to 1/4 inch from the edge of the tortillas.
- Place about 1/4 cup of shredded lettuce on each tortilla and press the lettuce into the cream cheese mixture. Place 2 slices of turkey per omelet on the lettuce and sprinkle with 2 tablespoons of grated Swiss cheese. Top each tortilla evenly with tomatoes, avocado slices and crumbled bacon.
- Roll each tortilla tightly and cut in half down the middle with a slightly diagonal cut.
Also Check These Recipes:
Chorizo & Mozzarella Gnocchi Bake Ingredients
- 1 tbsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- 120g chorizo , diced
- 2 x 400g cans chopped tomatoes
- 1 tsp caster sugar
- 600g fresh gnocchi
- 125g mozzarella ball, cut into chunks
- small bunch of basil , torn
- green salad , to serve
How to Cook: Chorizo & Mozzarella Gnocchi Bake
STEP 1:
Heat the oil in a medium skillet over medium heat. Sauté onion and garlic for 8 to 10 minutes until tender. Add the chorizo and sauté five more minutes. Pour in the tomatoes and sugar and season. Bring to a boil, then add the gnocchi and cook, frequently stirring, 8 minutes, until tender. Heat the grill over high heat.
2ND STEP:
Stir ¾ of the mozzarella and most of the basil into the gnocchi. Divide the mixture among six cookie sheets or place them in a baking dish. Top with the remaining mozzarella, then broil for 3 minutes or until the cheese is melted and golden. Season, sprinkle over the remaining basil, and serve with a green salad.
Ingredients:
50g butter, softened
2kg turkey
Crown on the bone:
1 tsp Chinese five spice
For the glaze
4 tbsp honey
1 tbsp Dijon mustard
1 tbsp red wine vinegar
Method:
Warmth broiler to 190C/170C fan/gas 5. Smear the spread everywhere throughout the turkey crown and season done with salt and a large portion of the five zest. Put in a cooking tin, skin-side up, and broil for 30 mins. While the crown is simmering, blend all the coating fixings in a bowl with the remainder of the five zest.
Expel the crown from the stove and brush the skin liberally with a large portion of the coating. Keep on broiling for one more hour, coating twice more, until cooked completely through and the coating is clingy and caramelized. Leave to rest for at any rate 20 mins before cutting. Spare the juices from the tin to make sauce.
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Lemon Drizzle Cake |
Ingredients:
225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour
For the drizzle topping:
Juice 1½ lemons
85g caster sugar
How to Make Lemon drizzle cake:
Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.