Herbed Roast Chicken
Duration: 1 hour 40 minutesDelicious roast chicken with a tasty range of herbs.
Utensils
- Roasting pan
- Kitchen twine (optional)
Ingredients
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, sliced
- Handful of mixed bagged herbs (such as parsley, thyme, and rosemary)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken inside and out, then pat dry with paper towels.
- In a small bowl, mix olive oil, minced garlic, salt, and pepper.
- Rub the olive oil mixture all over the chicken, including under the skin.
- Stuff the cavity of the chicken with lemon slices and a handful of mixed bagged herbs.
- Tie the legs together with kitchen twine, if desired.
- Place the chicken in a roasting pan and roast in the preheated oven for 1 to 1 1/2 hours, or until the juices run clear when pierced between the leg and thigh.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Herbed Potato Salad
Duration: 25 minutesDelicious herby potatoes.
Utensils
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Handful of mixed bagged herbs (such as chives, dill, and parsley), chopped
- Salt and pepper to taste
- Optional add-ins: diced celery, chopped red onion, crispy bacon bits
Instructions
- Place the halved baby potatoes in a pot of salted water.
- Bring to a boil and cook until tender, about 10-15 minutes.
- While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, chopped bagged herbs, salt, and pepper.
- Drain the cooked potatoes and let them cool slightly.
- In a large mixing bowl, combine the cooked potatoes and dressing. Gently toss until the potatoes are evenly coated.
- If desired, add optional add-ins like diced celery, chopped red onion, or crispy bacon bits.
- Taste and adjust seasoning if needed.
- Chill the potato salad in the refrigerator for at least 1 hour before serving.
- Serve cold as a refreshing side dish or picnic staple.
Herbed Quinoa Salad
Duration: 20 minutesA tasty and light quinoa salad.
Utensils
- Medium saucepan
- Large mixing bowl
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cucumber, diced
- 1 bell pepper, diced
- Handful of mixed bagged herbs (such as basil, mint, and cilantro), chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional add-ins: cherry tomatoes, diced avocado, toasted pine nuts
Instructions
- In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
- Fluff the cooked quinoa with a fork and let it cool slightly.
- In a large mixing bowl, combine the cooked quinoa, diced cucumber, diced bell pepper, chopped bagged herbs, lemon juice, extra virgin olive oil, salt, and pepper.
- If desired, add optional add-ins like cherry tomatoes, diced avocado, or toasted pine nuts.
- Toss the salad until all ingredients are evenly distributed.
- Taste and adjust seasoning if needed.
- Chill the quinoa salad in the refrigerator for at least 30 minutes before serving.
- Serve cold as a nutritious and flavorful vegan main or side dish.