Taking a page from Marcella Hazan’s cookbook, “Essentials of Classic Italian Cooking”, I set out to make the perfect roasted chicken. While I followed the basic recipe, I took some creative liberty with flavors. Continue reading “Rosemary & Lemon Roasted Chicken”
What you’ll need:
1 bunch of Asparagus
1 tbsp Olive Oil
2 tbsp Lemon Juice
1/2 tbsp fresh cracked black pepper
Salt to taste
Preheat oven to 375 degrees. Line small cookie sheet with foil. Trim ends from asparagus, rinse, spread onto cookie sheet.
Drizzle with oil, juice, salt and pepper. Toss together. Place in oven for 15 – 20 mins turning half way through.
Remove from oven. Let rest for a few minutes.
First time ever roasting a whole chicken vertically using a great idea from Pinterest.com was delicious!