Recipe(tried): Roast Chicken, Glazed Julienne Carrots

Last night's dinner was delicious. I love comfort foods! We had roasted chicken, mashed potatoes, glazed baby carrots and salad. This is not a light dinner!

My Roast Chicken
Servings: 4

5 pounds roasting chicken, washed and patted dry
4 cloves fresh garlic (can use more, I do!), peeled and only 2 chopped
1 whole lemon, halved
2 sprigs fresh rosemary
1 whole medium onion, peeled and chopped
butter
olive oil
salt and pepper

Preheat oven to 450 degrees. Loosen skin of chicken. Remove one of the sprigs of rosemary from stem and chop fine. You can mix this with 2 tablespoons of softened butter and two cloves if finely chopped garlic if you like or leave it with just the garlic and rosemary.

Place garlic and rosemary under skin of chicken. Cut lemon in half. Squeeze half of lemon over chicken skin. (Can skip this part if you don't want a lemon taste to the skin).

Fill cavity with remaining garlic, sprig of rosemary, onion, and lemon. Place in roasting pan. Drizzle with olive oil and dot with butter. Sprinkle with salt and pepper.

Roast uncovered for 30 minutes. After 30 minutes turn oven down to 350 degrees and continue roasting for an hour and 10 minutes.

Remove chicken from oven, tent with foil, and let rest no less than 10 - 15 minutes.

* For a 7 lb chicken preheat oven to 450 degrees, roast 20 minutes, then turn oven down to 375 degrees and continue roasting for 1 hour and 15 minutes.

Start to Finish Time: 2:00

NOTES : To make a pan gravy, drain pan juices into a seperator. Add 1/4 cup dry white wine to the pan, scrape the pan getting all the brown bits up, boil for 2 minutes, add about half can of chicken broth mixed with 2 tablespoons wondra flour and the pan juices back into the pan, season with salt and pepper, taste and bring to boil. If the gravy is to strong, you can thin the flavor with more broth. Continue to boil until gravy is the consistency you like.

Variations: can omit rosemary and add Emeril's Essence to skin and cavity.

Glazed Julienne Carrots
Categories : Dec '96

2 tablespoons reduced-calorie margarine
1/4 cup firmly packed brown sugar
4 cups (2-inch) julienne-cut carrot
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.

Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.

Serving Size: 1/2 cup

Source: Cooking Light, December 1996, p.89
Copyright: Cooking Light

Per serving: 65 Calories (kcal); 2g Total Fat; (20% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 127mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates