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.
and I forgot to get a picture of it after it’s cooked…..
- 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
- Preheat your oven to 400 degrees F.
- 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.
- Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
- Smash 2 cloves of garlic and add it to the bowl.
- Pour 1/3 cup olive oil over the vegetables.
- Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
- (Line a large sheet pan with foil if you want super easy cleanup)
- 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.
- Pour the veggies onto the pan.
- Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
- 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!