I am reblogging some of my earlier food posts.This is a fantastic roasted chicken recipe. When I originally wrote this post my wife, was my fiance’!

The Artist From The Inside Out

This is one pretty Bird!  My fiancée’ has perfected the art of roasting chickens.  We  found this great recipe (and we have tried it twice thus far) in my Bon Appetit magazine. I will post the recipe at the end of this blog post.

Mmmmmm….mmmm, they are a great looking pair of legs.

Hey, hey no picking!

Sweet Plum Tomatoes, to make us a nice salad.

Crisp and fresh!

I whipped up a fragrant and light ” Lime vinaigrette”   to toss into our salad.

Jalapeño and scallions ready to sauté with rice,  for our last side dish.

Saute scallions, the peppers, and olive oil with a fresh squeeze of lime juice toss in some white rice and season with salt and pepper.

Tasty stuff!

Finger licking’ , down home,  crispy and  succulent roasted chicken with salad and jalapeño lime rice!

Woo! Hoo! Good Eats.

Yum Food!! Yum Art!!

RECIPE

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Food, foodie, Reblogs

Succulent Roasted Chicken

Originally posted on The Artist From The Inside Out:
This is one pretty Bird!  My fiancée’ has perfected the art of roasting chickens.  We  found this great recipe (and we have tried it twice thus far) in my Bon Appetit magazine. I will post the recipe at the end of this blog post. Mmmmmm….mmmm, they…

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I love my cast iron skillet. I cook mostly everything under the sun in it. This is a farm fresh potato hash made with organic Yukon potatoes, peppers, grape tomatoes, radishes and radish tops. Finished with fresh Parmesan cheese. Simple hashy goodness! Yum.

Yum Food!! Yum Art!!

© Jay Mora-Shihadeh

English: Easter egg radishes, just harvested

English: Easter egg radishes, just harvested (Photo credit: Wikipedia)

Food, writer

Farm Fresh Potato Hash

Good farm fresh food on a budget-Skillet Hash!

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I bought some Plantains at our local Amish market, fried them and then sprinkled them with chili powder and salt.

What goes better with plantains then black beans and rice of course! So good.

Yum Food!! Yum Art!!

© [Jeanette Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jeanette Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Food

Plantains, Beans and Rice

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This is one pretty Bird!  My fiancée’ has perfected the art of roasting chickens.  We  found this great recipe (and we have tried it twice thus far) in my Bon Appetit magazine. I will post the recipe at the end of this blog post.

Mmmmmm….mmmm, they are a great looking pair of legs.

Hey, hey no picking!

Sweet Plum Tomatoes, to make us a nice salad.

Crisp and fresh!

I whipped up a fragrant and light ” Lime vinaigrette”   to toss into our salad.

Jalapeño and scallions ready to sauté with rice,  for our last side dish.

Saute scallions, the peppers, and olive oil with a fresh squeeze of lime juice toss in some white rice and season with salt and pepper.

Tasty stuff!

Finger licking’ , down home,  crispy and  succulent roasted chicken with salad and jalapeño lime rice!

Woo! Hoo! Good Eats.

Yum Food!! Yum Art!!

RECIPE

Roast Chicken with Rosemary, Lemon, and Honey

6oz. rosemary sprigs (about 2 large or 4 small bunches), divided

2 4-lb chickens

1/2 cup plus 2 Tbsp. extra-virgin olive oil

1/4 cup fresh lemon juice

2 Tbsp. honey

2 lemons, 1 halved, 1 sliced into eight 1/4″ rounds

1 lb. shallots, peeled

Kosher salt and freshly ground pepper

Preheat oven to 375 degrees. Line a large roasting pan with 3/4 of rosemary sprigs.

Place chickens on top.

Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend.

Using your hands and beginning at the neck end of chicken, gently lift skin away from breast.

Under skin of each chicken, rub 3/4 cup lemon mixture into meat.

Drizzle remaining lemon mixture all over outside of chickens.

Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally.

Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon

rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 Tbsp. oil.

Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425 degrees

and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh

registers 165 degrees and skin is deep golden and crispy, about 10 minutes longer.

Spoon pan juices over chickens, shallots and lemon slices

and serve in roasting pan.

( We halved this recipe to make for two of us, and it was still delicious)

©Jay Mora-Shihadeh

Food

Succulent Roasted Chicken

A delicious roasted chicken recipe created by my wife.

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