Friday, July 22, 2016

Roasted Chicken, Artichoke and Pasta

This is a great summer dinner that the kids love. Artichokes are in season right now, and they are very popular at our house. I usually steam them on the stove, but I wanted to try them roasted this time. I loved them this way, but 2 of my kids slightly prefer them steamed. That didn't stop them from devouring these ones!


Roasted Chicken
Bone in chicken- legs, wings, breasts (our store sells a "picnic pack" of organic bone-in chicken that's perfect for this dish!)
Olive Oil
Salt, Pepper, Paprika

Artichoke
Fresh artichoke (I make one per person)
Olive Oil
Butter
Fresh Lemon
Salt, Pepper, Garlic, Basil

Pasta Salad
 Pasta (any type)
Olive Oil
Fresh Lemon
Romano Cheese
Basil
Cherry Tomatoes

Chicken
1. Preheat oven to 375 degrees.
2. Place chicken pieces on a parchment-lined baking sheet
3. Spritz with olive oil (I use a mister)
4. Season with salt, pepper and paprika to taste
5. Bake for 1- 1 1/2 hour (ours took 1 hour, 20 minutes) or until done (using meat thermometer). 
6. Remove from oven and allow to cook slightly.

Artichoke
1. Preheat oven to 375 degrees.
2. Wash & trim artichoke (cut off top inch, and trim leaves if you like). Trim bottom stem to about an inch. Cut each artichoke in half. Don't cut off your finger...this takes concentration. Remember: SHARP knives, and no distractions = keeping all of your digits intact.
3. Line baking sheet (I used parchment) and spray with olive oil mist. Place one little pat of butter and one lemon slice where you will place each artichoke.
4. Spray each artichoke completely with olive oil. Season cut side with salt, pepper and garlic and place on butter/lemon pats. 
5. Fill pan with about half an inch of water (just to help steam the artichokes).
6. Place in oven and cook until artichoke is tender. Mine took about an hour. 
7. Remove from oven and drizzle melted butter over the cut side of each artichoke. Season with more salt and pepper and grated romano cheese to taste. 

Pasta Salad
1. Cook pasta per package instructions.
2. Remove from heat and strain water.
3. Spritz or drizzle with olive oil, and juice of one half lemon.
4. Toss pasta with grated romano cheese, basil and garnish with halved cherry tomatoes.

We all really loved this dinner. The flavors worked well together. I love the breast of the chicken, but the kids really like eating the legs (off the bone). The roasted/steamed artichoke had a more zingy (lemon) flavor and the flesh was firmer than when we steam it on the stove. I loved it. Hope you enjoy!

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