Chicken and Fixins'

 I have a tried and true baked chicken recipe that I make on a fairly regular basis. My mom makes the same recipe and it always turns out great. Last night I went out on a limb and tried something different, and I'm happy that I did! This recipe uses herbs and lemon zest, and then you use the pan drippings to saute` fresh green beans! This was a big hit at our house and I have a feeling it might be replacing our normal roast chicken recipe! I made some buttermilk Parmesan potatoes to go with it, and we had a delicious weeknight meal! The chicken and green beans come from Southern Living's,"Comfort Food".

Lemon-Garlic Roast Chicken

Ingredients

3 tablespoons chopped fresh parsley

2 tablespoons butter, softened

2 tablespoons lemon zest

2 tablespoons olive oil

2 garlic cloves, pressed

1 teaspoon salt

1/2 teaspoon pepper

1 (4-pound) whole chicken

 

Directions

Preheat oven to 450 degrees. Stir together first 7 ingredients. Starting at neck cavity, loosen skin from chicken breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not completely detach skin). Rub half of butter mixture under skin.

Tie ends of legs together with string; tuck wing tips under. Spread remaining half of butter mixture over chicken. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.

Bake at 450 degrees for 30 minutes.

Reduce oven temperature to 350 degrees, and bake 40 minutes or until a meat thermometer inserted into thigh registers 170 degrees. Cover chicken loosely with foil to prevent excessive browning, if necessary. Remove chicken to a serving platter, reserving drippings in pan. Cover chicken with foil, and let stand 10 minutes before slicing.

 Sauteed Green Beans

Ingredients

12 oz fresh green beans or 16 oz frozen whole green beans

Pan drippings from roasted chicken

Salt and pepper to taste

 

Directions

Bring pan juices to a boil in a large skillet; add green beans, and cook 5 to 7 minutes or to desired tenderness. Season with salt and pepper to taste. Serve beans on platter with chicken.

Buttermilk Parmesan Potatoes

Ingredients

2 1/2 pounds red skin potatoes, diced

1 1/2 -2 cups buttermilk

1/4 cup shredded Parmesan cheese

3 tablespoons butter

salt and pepper to taste

Directions

Place potatoes in pan and cover with water. Bring to a boil and boil 15 minutes, or until fork tender. Drain potatoes and return to pot. Add cheese, butter, and 1 1/2 cups buttermilk. Cream with electric mixer and add more buttermilk if necessary to reach desired consistency. Add salt and pepper to taste.

Tonight I'm thinking I might make a broccoli and cheese casserole to go with our left over chicken!