Garlic Roast Chicken with Rosemary and Lemon + Green Beans with Toasted Almonds

Yesterday for Sunday dinner I decided we needed a little bit of Rachael. This chicken recipe has been on my list for a while, and I wanted Ryan to give green beans another shot.

You see, he hates green beans. I love green beans. So naturally, I'm going to try to make them in new ways to get him to like them, too. I thought maybe if the little beauties were smothered in butter, garlic, and tossed with a bit of toasted almonds, they'd be enough to tip his scale. Long story short: I went crazy over them, Ryan still doesn't like them. *Sigh* I guess if someone tried to feed me pickles, in any way/shape/form, I'd sense them from a mile away. And I'd still avoid them like the plague. These beans, on the other hand, were a definite win (if you like beans, that is). They were still a little crisp, had beautiful flavor, and oh how I loved the addition of those toasted almonds.

The chicken smelled incredible cooking in the oven. The fresh rosemary combined with the lemon was such a tender way to dress your typical chicken breast - and proved to be a perfect Sunday dinner dish. I changed up the cooking time a bit. Rachael originally had it at 425 for 20 minutes, and to slice up the chicken breast into large pieces. I wanted to serve a whole breast, and knew 20 minutes isn't enough to cook through, and continue to cook until it falls apart, so I lowered the cooking temperature, and added on a couple hours. I love how tender and juicy meat becomes at lower temperature, but longer cooking time. It gave the seasonings a chance to seep through the chicken, and create something truly memorable for dinner. 


Garlic Roast Chicken with Rosemary and Lemon

2 whole chicken breasts, trimmed
6 cloves garlic, chopped small, but not minced
3 T fresh rosemary leaves, stripped from stems
1 lemon, zested and juiced
1 T grill seasoning blend - I used Montreal Chicken by McCormick -or- salt and pepper
1/2 C dry white wine or chicken broth

Preheat oven to 300 degrees.

In a medium-sized oven-safe dish (I used my 2 quart dish {looks like a giant white ramekin}. Add garlic, rosemary, EVOO, lemon zest and grill seasoning. Toss and coat the chicken with mixture, then place in oven, covered. Slow-Cook on low for about 2-3 hours. Check after 1.5 hours with a meat thermometer. Cooking time will vary depending on your chicken breast size. The longer it cooks on a low temperature, covered, the more moist and juicy that chicken is going to be. 30 minutes before you take chicken out of the oven, squeeze on lemon juice (watch your seeds), and pour on white wine or chicken broth. Finish cooking. Remove from oven, let sit for 10 minutes, covered. Spoon pan juices over chicken before serving.

Recipe from: Rachael Ray/Food Network


Fresh Green Beans with Toasted Almonds

1 pound fresh green beans, trimmed
1 T EVOO (Extra Virgin Olive Oil)
2 T butter
1/2 t garlic powder
1/2 C slivered almonds, toasted

Cook green beans 5 minutes in 1-inch boiling water, covered in a medium saucepan. Drain beans and return pan to heat. Lower heat to medium/high. Add oil and butter to pan. Toss beans gently, season with garlic powder and salt and transfer to a serving plate. Garnish with toasted slivered almonds.

Makes 4 servings. 
Recipe adapted from: Rachael Ray/Food Network

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