Roasted Lemon Herb Chicken with Brussel Sprouts and Sweet Potatoes

When I’m stumped on what to make for dinner I result in picking up one of those Rotisserie chicken’s from the grocery stores and I usually shred it and add spices and a hot sauce to it to make burritos.    Today I decided to make my own and I found a really tasty Roasted Lemon Herb Chicken from food blogger Yummly we left the chicken naked it was so good. I used Trader Joe’s Poultry seasoning in replacement of Italian seasoning and Lemon flavored Olive Oil in replacement of adding lemon juice.   I also picked up a vegetable that rarely makes it way to my kitchen but after this recipe by The Food Charlatan I will be eating them on a regular basis.  It’s roasted sweet potatoes and brussel sprouts.  The only thing I did different from that recipe was use Balsamic Vin in replacement to her red wine vin.  Just taste preference for me.

chicken roasted

roasted chicken

brusel

and I forgot to get a picture of it after it’s cooked….. :/

 

Ingredients

  • 2 tsps italian seasoning (I used Trader Joe’s Poultry seasoning)
  • 1/2 tsp seasoning salt
  • 1/2 tsp mustard powder
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 3 lbs chicken
  • 2 lemon
  • 2 tbsps olive oil (I used Lemon infused Olive Oil)
  • Preheat oven to 350

Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9×13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.

Bake in the preheated oven for 2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Brussel Sprouts and Sweet Potatoes

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  4. Smash 2 cloves of garlic and add it to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  7. (Line a large sheet pan with foil if you want super easy cleanup)
  8. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
  9. Pour the veggies onto the pan.
  10. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  11. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!
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