For this dinner, I decided to roast a whole chicken and then pair it with fresh zucchini from my garden, and some beautiful long-grain rice for a light ”end of summer” dinner!
Roasted Chicken with Garlic and Herbs
- 1 recipe chicken brine optional but highly recommended
- 5 lb whole chicken
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 onion peeled and quartered
- 1 lemon quartered
- 6 tablespoons butter softened
- 2 teaspoons minced garlic
- 2 teaspoons fresh thyme leaves minced
- 2 teaspoons fresh rosemary leaves minced
- 1 tablespoon fresh parsley leaves minced
- salt and pepper to taste go easy on the salt if you’ve brined your chicken
- Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it’s done brining.
- Preheat the oven to 400 degrees F.
- Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion, and lemon.
- Tie the chicken legs together with kitchen twine.
- Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
- Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
- Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
- Check on your chicken every 20 minutes – if the skin is getting overly dark, cover the chicken with foil.
- Let the chicken rest for 10 minutes before carving. Serve with pan drippings.
Easy Zucchini Fritters
- 1 ½ pound zucchini, grated
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- kosher salt and ground black pepper to taste
- 2 tablespoons olive oil
- Toss zucchini and salt together in a large colander and place in the sink to drain for 10 minutes.
- Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
- Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
- Heat olive oil in a large skillet over medium-high heat.
- Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.
The long-grain and wild rice
Wild rice pilaf
- 2 cups wild rice blend (such as Lundgren’s)
- Regular strength chicken or vegetable broth (enough to use instead of water, for cooking rice according to package instructions)
- 1/4 cup salted butter, sliced
- 1 large onion, chopped
- 1 cup thinly sliced baby carrots
- 2 cups freshly shaved brussels sprouts
- 4 garlic cloves, minced
- 1 tsp dry Italian seasoning
- 1/4 tsp freshly ground black pepper
- Cook rice according to package instructions, using the broth instead of water. When cooking time is up, do not open the lid; turn heat off and keep the lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer for another 10 minutes.
- While rice is cooking, add butter to a large/deep skillet over medium-high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook for 5 minutes, stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.
- Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.
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