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Friday, April 22, 2011

Roast chicken, asparagus , fried potatoe wedges and fresh bread

This is one of my favorite meals, ever. I picked up a whole chicken at the grocery store. I stuffed the chicken with onions, garlic, and thyme. I squeezed a whole fresh lemon and added just a bit of sea salt and pepper for the skin. In order to keep the skin crispy, I lightly covered it with olive oil. I roasted the chicken (uncover) for 20 minutes per pound at 350. The potatoes were simply sliced, seasoned (light olive oil and seasoning salt) and baked for an  hour. I steamed the asparagus and seasoned that with lemon, butter, and pepper. Fresh bread was the perfect side with this easy, yet filling home cooked meal. I hope everyone enjoys their holiday this weekend.