Wow. I'm already getting behind on my goal to post 2 recipes and 1 information/support/rambling a week and it's only January 16th! It's ok, I'm cooking more, I'll get better! I shall press on toward the goal!
As I've stated here (and facebook) before, when in doubt for what to cook for dinner, I roast a chicken. I love pretty much everything about it: the juicy, flavorful meat; a golden, crispy crust (skin... you shouldn't eat it. But just one bite fulfills my roasted chicken fantasies!); and leftovers. How I love roasted chicken leftovers. They're perfect on a simple salad for lunch, great to throw into a simple chicken pot pie, a nice topping on a homemade pizza-- I could go on and on. So for today's recipe, you shall get 2 in 1. A new chicken recipe (I try not to get into a rut with the same roasted chicken EVERY time) along with a Chinese chicken cabbage salad for the next day. Enjoy!!
Lemon Sage Roasted Chicken
adapted from Health Magazine
- 2 lemons thinly sliced
- 6 fresh sage leaves
- 1 (6-pound) chicken
- 3 tsp olive oil, divided
- bunch of carrots (depending on how many you want to eat, and if you want leftover veggies), washed and chopped in equal sized chunks (about 1 1/2-2 inchs)
- bunch of mushrooms (chopped into chunks equal to carrots)
- bunch of broccoli (yep, I said it. You're roasting broccoli. Trust me.), chop these evenly with other veggies, too.
- any other root veggie you want (Think parsnips and turnips. I do not recommend potatoes), chop.
1. Preheat oven to 425.
2. In roasting pan, place all chopped vegetables. Drizzle with olive oil and sprinkle liberally with kosher salt and black pepper. Using hands, mix veggies until ALL are evenly coated with oil. You don't want any dry spots. Dry spots won't taste as good.
3. Remove giblet and all that jazz from the chicken cavity. Place chicken on top of veggies in roasting pan. Use your fingers to make some space between the chicken meat and skin on top of the breast and cut a slit between the leg and thigh areas to get your fingers between the meet and skin of those areas. Rub all meat with olive oil, kosher salt and pepper. Place 6 lemon slices and sage leaves under skin of chicken, distributing between breasts and thigh/leg areas. (if you have a large chicken, and use more than just 6 slices, that's ok.) Put remaining lemon into the cavity and maybe a couple sage leaves if you have them. Brush about 1 tsp of olive oil over skin of chicken.
2. Roast for 45 minutes, then check to make sure skin isn't burning. If skin is already golden brown, cover with aluminum folk. Roast for an additional 45 minutes, or until a thermometer inserted in the chickens thigh (away from the bone) reads 165. Transfer chicken to cutting board and let rest for about 10 minutes before carving.
could be served with a potato of your choice (mashed sweet potatoes or sweet potato "casserole" would be beautiful and delicious, I think) and/or a dinner roll.
SUPER BONUS RECIPE!!!
Chinese Chicken-Cabbage Salad with Peanut Sauce
- 1/3 cup rice wine vinegar
- 1/4 cup olive oil
- 1/4 bottled thai peanut sauce (this can have a lot of sugar in it. So if you can't find a sugar free version, make your own using smooth natural peanut butter, soy sauce, rice wine vinegar, garlic powder, white pepper and ground ginger.)
- chopped napa cabbage (about 2 cups per salad)
- shredded carrot (a few pinches per salad)
- 1 green onion (green and white parts), sliced (more if you're making several servings)
- left over roasted chicken.
2. Toss together cabbage, thinly sliced, shredded carrot, green onions, and chicken in a large bowl, or in individual serving dishes.
3. Pour peanut dressing over the salad, and toss together until evenly coated.
4. Season salad with black pepper and some black sesame seeds.