Rosemary Lemon Roast Chicken
Duration: 2 hoursLemony richness with a rosemary flavour.
Utensils
- Roasting pan
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 3 tablespoons fresh rosemary, chopped
- 2 lemons, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup chicken broth
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken cavity with salt and black pepper. In a small bowl, mix chopped rosemary, minced garlic, and olive oil to create a paste.
- Rub the rosemary and garlic paste all over the chicken, including under the skin.
- Place sliced lemons in the chicken cavity and tie the legs together with kitchen twine.
- Transfer the chicken to a roasting pan and pour chicken broth into the pan.
- Roast in the preheated oven for 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C), basting with pan juices every 30 minutes.
- Allow the chicken to rest for 10 minutes before carving.
Rosemary and Parmesan Roasted Vegetables
Duration: 45 minutesDelicious roasty flavours with a mix of combined tastiness.
Utensils
- Baking sheet
Ingredients
- 4 cups mixed vegetables (potatoes, carrots, Brussels sprouts, etc.), chopped
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the mixed vegetables with chopped rosemary, Parmesan cheese, olive oil, salt, and black pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for 30-35 minutes or until the vegetables are golden and tender, stirring once halfway through.
- Remove from the oven and serve the rosemary and Parmesan roasted vegetables.
Rosemary White Bean and Kale Soup
Duration: 45 minutesFlavourful, filling and full of tasty goodies.
Utensils
- Large pot
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 6 cups vegetable broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Red pepper flakes for a bit of heat (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until softened.
- Add minced garlic and sauté for an additional minute. Stir in chopped kale and cook until wilted.
- Add white beans, fresh rosemary sprigs, and vegetable broth to the pot. Bring to a simmer.
- Reduce heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
- Remove the rosemary sprigs and season the soup with salt, black pepper, and optional red pepper flakes. Serve the rosemary white bean and kale soup hot.