herbs

Lemon Herb Roast Chicken

Roasting a whole chicken might be intimidating, but I promise you it’s easier than it seems and you’ll impress everyone you make it for. I like roasting a chicken for dinner over the weekend so I have leftover meat to use on salads during the week or to freeze for quick soups, barbecue, tacos, pizza, etc. And make sure to save and freeze the broth for soups — it’s so much better than store-bought! The keys to the perfect roast chicken are the seasoning and a meat thermometer; you don’t want a dry, bland bird! (If you don’t already own one, buy a meat thermometer. I think it’s one of the most important and useful gadgets you can have, plus you’ll always be confident meats are cooked to the perfect temperature.)

Lemon Herb Roast Chicken
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Ingredients
  1. 1 whole chicken (about 5 lbs.)
  2. 1 lemon, zested and thinly sliced
  3. 1 onion, quartered
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon ground black pepper
  6. 2 teaspoons minced garlic
  7. 1 teaspoon dried parsley
  8. 1 teaspoon dried thyme
  9. 3 tablespoons extra virgin olive oil
Instructions
  1. Preheat oven to 375 degrees.
  2. In a bowl, combine the lemon zest, kosher salt, ground black pepper, minced garlic, dried parsley, dried thyme, and extra virgin olive oil. Set aside.
  3. Remove the giblets from inside the cavity of the chicken. Rinse both the inside and outside of the chicken under cold water and pull out any remaining pin feathers from the skin. Pat dry with paper towels, and place the chicken on a large rimmed baking sheet.
  4. With the chicken breast-side up, gently slide the lemon slices between the skin and the breasts of the chicken.
  5. Brush the oil/herb mixture over the entire outside of the chicken, and put the onion quarters in the cavity.
  6. Place breast-side up in a roasting pan containing about 1-inch of water.
  7. Cover and roast chicken for about 20 minutes per pound, until the internal temperature reaches 165 degrees.
Seasoned to Impress https://seasonedtoimpress.com/

Zucchini Fritters

Zucchini fritters have become my go-to way to use up the zucchini from my garden this year. These remind me a lot of potato pancakes, but I think I actually like these better — and I feel a little less guilty eating them.

Zucchini Fritters
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 2 small zucchini
  2. 4 minced scallions
  3. 2 tablespoons each chopped parsley, basil, and dill
  4. 1 egg, beaten
  5. 3/4 cup of parmesan cheese, grated
  6. 1/4 cup of all-purpose flour
  7. 2 teaspoons of kosher salt
  8. Olive oil for pan frying
Instructions
  1. Grate the zucchini into a colander in the sink, toss with the kosher salt, and let sit 10 minutes. Squeeze out the liquid.
  2. In a large bowl, mix the grated zucchini, scallions, herbs, egg, parmesan cheese, and flour.
  3. Heat over medium-high heat enough olive oil to just cover the bottom of nonstick skillet.
  4. Add spoonfuls of the zucchini mixture to the skillet and flatten with a spatula. Fry for about 3 to 4 minutes per side.
  5. Drain on paper towels.
Adapted from (slightly) Food Network Kitchens
Adapted from (slightly) Food Network Kitchens
Seasoned to Impress https://seasonedtoimpress.com/