Lemon Herb Roasted ChickenIngredients:
1 whole chicken (3-4 pounds) 1 lemon, zested and juiced 1 tablespoon olive oil 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/2 teaspoon salt 1/4 teaspoon black pepperInstructions:
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
In a small bowl, combine lemon zest, lemon juice, olive oil, oregano, thyme, rosemary, salt, and pepper.
Mix well.
3.
Rinse the chicken inside and out and pat dry.
4.
Rub the chicken all over with the lemon herb mixture.
5.
Place the chicken on a roasting rack in a roasting pan.
6.
Roast the chicken for 1 hour to 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C).
7.
Let the chicken rest for 15 minutes before carving.
Baked Salmon with Lemon and DillIngredients:
4 salmon fillets (6 ounces each) 1 lemon, sliced 1 tablespoon chopped fresh dill 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepperInstructions:
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Line a baking sheet with parchment paper.
3.
Place the salmon fillets on the prepared baking sheet.
4.
Top each fillet with lemon slices and dill.
5.
Drizzle with olive oil and season with salt and pepper.
6.
Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Roasted Vegetable MedleyIngredients:
1 head of broccoli, cut into florets 1 head of cauliflower, cut into florets 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 zucchini, cut into chunks 1 yellow squash, cut into chunks 2 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon black pepperInstructions:
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
In a large bowl, combine all the ingredients.
Toss to coat.
3.
Spread the vegetables on a baking sheet.
4.
Roast for 25 to 30 minutes, or until tender and slightly browned.

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