Healthy & Beautiful, Recipe Box

Recipes: A Full Chicken Dinner

Rosemary Whole Chicken


  • 1 four-pound chicken
  • 1/2 cup freshly squeezed lemon juice
  • 2 whole lemons, plus one sliced cross-wise for garnish
  • 1 tbsp. coarse salt
  • 1/2 tsp freshly ground pepper
  • Fresh springs of rosemary
  • Cooking twine
  • Meat thermometer


  1. Preheat the oven to 400 degrees with the rack set in the upper third
  2. Remove the giblets from the chicken and rinse the chicken inside and out with cold water.  Set the chicken, cavity side down, in a colander to drain for 2 minutes.
  3. Pat chicken dry with paper towels and place breast side-down in a medium roasting pan, fitted with a rack; pour lemon juice all over the chicken, inside and out.
  4. Season chicken, inside and out, with salt and pepper
  5. Pierce whole lemons three times with a fork and place them inside the cavity.
  6. Using cooking twine, truss chicken to enclose.  Transfer roasting pan to oven and reduce temperature to 350 degrees; roast for 15 minutes
  7. Remove roasting pan from the oven and using tongs, turn chicken breast side-up.  Return chicken to oven and cook  for 1 hour to 1 hour and fifteen minutes, until a thermometer inserted into the thigh reaches 180 degrees and juices run clear when thigh is pierced with a fork.
  8. Let chicken stand 15 minutes before carving.  Transfer carved chicken to a serving platter and pour juices from roasting pan over chicken.  Garnish with lemon slices and rosemary.  Serve.

Asparagus Salad with Lemon-Garlic Dressing


  • 2 tbsp fat-free sour cream
  • 1 tbsp milk
  • 1 tsp grated lemon peel
  • 1 clove garlic, minced
  • 24 medium spears of asparagus


  1. In a small bowl, stir together the sour cream, milk, lemon zest and garlic.  Cover and refrigerate until serving time.
  2. In a large saucepan, pour enough water to barely cover the asparagus.  Bring water to a boil over high heat.  Add the asparagus and cook for 5 minutes or until crisp-tender.
  3. Drain in a colander.  Rinse with cold water and drain well.  if desired, cut on the diagonal into bite-sized pieces.  Transfer to serving bowl.
  4. Add the dressing; toss gently


  • I add just a bit of lemon juice to the sauce to give it extra flavor, as the sour cream can over-power it.
  • I don’t rinse the asparagus in cold water and instead, leave the sauce on the side for dipping – it’s great for all vegetables

Gluten-Free Peach and Raspberry Cobbler


  • 2 1/2 cups of sliced fresh peaches
  • 2 cups of fresh raspberries
  • 1/2 cup of sugar
  • 1 tbsp corn starch
  • 1 tsp ground nutmeg
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup milk
  • 3 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 3/4 cup brown sugar
  • 2 tbsp cinnamon


  • Heat over to 375 degrees.  Lightly butter bottom and side of deep dish pie plate
  • Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in a large bowl
  • Let stand 10 minutes and then spoon into pie plate
  • Stir together the flour, milk, butter and 2 tbsp of brown sugar until dough forms.  Drop dough by spoonfuls onto fruit mixture.
  • Sprinkle 3/4 cup of brown sugar on top
  • Bake for 25-30  minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.
  • Let stand for 15 minutes.  Sprinkle with cinnamon.

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