In celebration of my first anniversary (blogiversary?) I'm making a list of my favorite recipes from the past year. In addition, I'll be adding a "one year ago" link to my posts from now on. It's fun to remember what I made (generally using a recipe for the first time) a year ago and it will be an easy way for me to begin putting together my "tried and true" list of best recipes. I hope you'll enjoy this new feature as much as I will.
Keeping this in mind, I'm beginning my second year of blogging with a variation on one of my most favorite, classic meals--roasted chicken with vegetables. This is a very easy and healthy meal that provides an attractively rustic presentation. It's definitely comfort food in the colder months of autumn and winter. I love to make this for company.
I knew my usual recipe would be pretty tough to beat, but if anyone would be able to do it, Julia Child would. I made some adaptations and this turned out tender, flavorful, and beautiful. Absolutely a great new option for my roast chicken.
Julia's Roast Chicken with Lemon and Herbs
adapted from "Gourmet", September 1999
Ingredients:
1 fine, fresh four-pound chicken (Can't you just hear Julia saying this?)
salt and pepper
2 tsp. herbes de Provence, divided
1 large lemon, quartered
3 TBSP olive oil, divided
2 sweet potatoes
2 potatoes
2 carrots
1 red onion
Directions:
1. Set the oven rack on the lower-middle level and preheat to 425°F.
2. Cut all vegetables into equally sized chunks. Place in roasting pan. Drizzle with half of the olive oil. Generously salt and pepper. Sprinkle with half of the herbes de Provence. Toss with hands and push to outsides of the pan.
3. Clean chicken, rinse with warm water, and pat dry. Tucks wings behind back. Insert lemon quarters into cavity. Place chicken in center of roasting pan. Drizzle with remaining olive oil, generously salt and pepper, and sprinkle with remaining herbes de Provence.
4. Put chicken in the oven. Bake for 30 minutes at 425, then remove. Use any accumulated juices to baste chicken and vegetables.
5. Reduce temperature to 350 and roast chicken for approximately one hour more. Check chicken every 20 minutes. Baste each time. If chicken browns too quickly, tent with foil. When juices run clear upon inserting a knife into the hip joint, remove chicken and rest for 15 minutes before carving.
And now for my favorites for the past year. I'm so excited to be able to do this!
January 2008
Lemon Bundt Cake--one year ago today!
February 2008
Caribbean Rice and Beans
Cajun Quiche
March 2008
Raspberry Balsamic Chicken
Traditional Irish Stew the Bailey
Chocolate Pecan Pie with Chocolate-Jack Daniels Ice Cream
Best Blueberry Muffins
April 2008
Chicken with Lemon and OreganoBeef and Cheese Manicotti
Chocolate Chip Cookies
Summer Orzo Salad
Five-Veggie, Four-Cheese Lasagna
May 2008
Sausage and Herb-Stuffed Pork LoinChocolate Pavlova with Chambord Cream and Fresh Berries
Basmati Rice with Sweet Onions and Summer Herbs
Mother's Day Salad
Grilled Herbed Peaches
Ciabatta Pizza with Walnut Pesto
Angie's Famous Strawberry Cupcakes
June 2008
Chocolate Chip Cookies with Hazelnuts
Summer Fruit Salad with Sambuca
Grilled Margherita Pizza
July 2008
All-American Berry Bundt Cake
August 2008
Greek-Style Turkey Burgers with Lemon-Mint TzatzikiHoney Cake with Honey-Cream Cheese Frosting
September 2008
Mango-Pineapple Salsa
Honey-Peach Ice Cream
Lemon Crostata with Fresh Figs and Goat Cheese
Fall Harvest Bread
October 2008
Baked Whole-Wheat Penne with Roasted VegetablesSpiced Molasses Cookies
November 2008
Autumn Fruit Strudel
Pear Pie with Maple and Ginger
Pumpkin Cheesecake with Bourbon-Sour Cream Topping
December 2008
Chocolate Rum Balls
Jamie Deen's Chili
Vanilla-Bourbon Cranberry Sauce
Red Velvet Cake with Cream Cheese Frosting
Keeping this in mind, I'm beginning my second year of blogging with a variation on one of my most favorite, classic meals--roasted chicken with vegetables. This is a very easy and healthy meal that provides an attractively rustic presentation. It's definitely comfort food in the colder months of autumn and winter. I love to make this for company.
I knew my usual recipe would be pretty tough to beat, but if anyone would be able to do it, Julia Child would. I made some adaptations and this turned out tender, flavorful, and beautiful. Absolutely a great new option for my roast chicken.
Julia's Roast Chicken with Lemon and Herbs
adapted from "Gourmet", September 1999
Ingredients:
1 fine, fresh four-pound chicken (Can't you just hear Julia saying this?)
salt and pepper
2 tsp. herbes de Provence, divided
1 large lemon, quartered
3 TBSP olive oil, divided
2 sweet potatoes
2 potatoes
2 carrots
1 red onion
Directions:
1. Set the oven rack on the lower-middle level and preheat to 425°F.
2. Cut all vegetables into equally sized chunks. Place in roasting pan. Drizzle with half of the olive oil. Generously salt and pepper. Sprinkle with half of the herbes de Provence. Toss with hands and push to outsides of the pan.
3. Clean chicken, rinse with warm water, and pat dry. Tucks wings behind back. Insert lemon quarters into cavity. Place chicken in center of roasting pan. Drizzle with remaining olive oil, generously salt and pepper, and sprinkle with remaining herbes de Provence.
4. Put chicken in the oven. Bake for 30 minutes at 425, then remove. Use any accumulated juices to baste chicken and vegetables.
5. Reduce temperature to 350 and roast chicken for approximately one hour more. Check chicken every 20 minutes. Baste each time. If chicken browns too quickly, tent with foil. When juices run clear upon inserting a knife into the hip joint, remove chicken and rest for 15 minutes before carving.
And now for my favorites for the past year. I'm so excited to be able to do this!
January 2008
Lemon Bundt Cake--one year ago today!
February 2008
Caribbean Rice and Beans
Cajun Quiche
March 2008
Raspberry Balsamic Chicken
Traditional Irish Stew the Bailey
Chocolate Pecan Pie with Chocolate-Jack Daniels Ice Cream
Best Blueberry Muffins
April 2008
Chicken with Lemon and Oregano
Beef and Cheese ManicottiChocolate Chip Cookies
Summer Orzo Salad
Five-Veggie, Four-Cheese Lasagna
May 2008
Sausage and Herb-Stuffed Pork LoinChocolate Pavlova with Chambord Cream and Fresh Berries
Basmati Rice with Sweet Onions and Summer Herbs
Mother's Day Salad
Grilled Herbed Peaches
Ciabatta Pizza with Walnut Pesto
Angie's Famous Strawberry Cupcakes
June 2008
Chocolate Chip Cookies with Hazelnuts
Summer Fruit Salad with Sambuca
Grilled Margherita Pizza
July 2008
All-American Berry Bundt Cake
August 2008
Greek-Style Turkey Burgers with Lemon-Mint Tzatziki
Honey Cake with Honey-Cream Cheese FrostingSeptember 2008
Mango-Pineapple Salsa
Honey-Peach Ice Cream
Lemon Crostata with Fresh Figs and Goat Cheese
Fall Harvest Bread
October 2008
Baked Whole-Wheat Penne with Roasted Vegetables
Spiced Molasses CookiesNovember 2008
Autumn Fruit Strudel
Pear Pie with Maple and Ginger
Pumpkin Cheesecake with Bourbon-Sour Cream Topping
December 2008
Chocolate Rum Balls
Jamie Deen's Chili
Vanilla-Bourbon Cranberry Sauce
Red Velvet Cake with Cream Cheese Frosting