'Working mom' dishes easy to prepare, plenty of leftovers
While the harsh winter has everyone hunkered down in their homes, some moms are still on the go. These recipes are a great excuse to stay in after work, and the lemon rosemary chicken and roasted veggies will please eaters of all ages.
- 1 split bone-in chicken breast
- 3 1/4-inch wide strips of lemon peel
- 1 small clove garlic, minced
- 2 sprigs fresh Rosemary
- 1 1/2 teaspoons Olive Oil
- Kosher Salt & Pepper (to taste)
The key to getting the juicy, flavorful meat is putting all of the seasonings underneath the skin. So, first things first - gently loosen the skin from the breast by inserting your fingers and gently pushing between the skin and meat.Next, arrange the garlic, lemon peel and rosemary on the meat, underneath the skin. Sprinkle with a little salt and pepper, and rub in 1 teaspoon of the olive oil – again, all of this happens underneath the skin. Rub remaining olive oil on top of skin. Place breasts in a Ziploc bag to marinate in the fridge for at least 30 minutes. Usually we like to roast the chicken on the grill, using a convection or “indirect” method. But, you can also roast them in the regular oven, of course!Preheat to 450. Arrange chicken breasts in a roasting pan. Roast for 20 minutes, until the skin is sizzling golden brown, then reduce temp to 400 and roast until the meat is cooked through, about 30 minutes. Note: if your kitchen gets too smoky, lower your temperature a bit, and lengthen cook time accordingly.
- 2 heads broccoli
- 5 large carrots, peeled and quartered
- 1.5 pounds red potatoes, quartered
- 3 large garlic cloves, chopped
- 1 Tablespoon fresh rosemary, chopped
- 2 Tablespoons Olive Oil
- Squeeze of fresh lemon juice
Preheat the oven to 400 degrees. Cut the broccoli florets into bite-sized pieces. Place the broccoli, carrots, potatoes and garlic into a large bowl. Add oil, rosemary, salt and pepper and mix well. Place on a cookie sheet, taking care to tuck the garlic pieces underneath a few veggies so it doesn’t burn (you also might need to spread the vegetables out over two cookie sheets for even roasting). Roast for 30-35 minutes or until desired doneness, stirring once. Finish with a squeeze of fresh lemon juice, while the vegetables are still hot. I like to serve the chicken with rice and roasted or steamed vegetables on the first day. Then, we reinvent shredded or sliced chicken for a number of other weekday recipes.