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Family Meal
Lemon and Herb Roasted Chicken
You'll Need
- 1 (4 ½ – 5 lb) roasting chicken
- Salt and pepper
- 1 lemon, quartered
- 1 head garlic, cloves separated
- 1 small onion, quartered
- 3 or 4 sprigs fresh tarragon/thyme (optional)
- 3 or 4 sprigs fresh sage (optional)
- 2 Tbsp butter
- Cooking spray
Prep and Cook
- Preheat oven to 400 degrees.
- Line roasting pan with a rack, coated with cooking spray.
- Remove giblets and neck from inside of chicken.
- Rinse chicken inside and out with cold water and pat dry with paper towel. Season the inside of the chicken with salt and pepper.
- Stuff the chicken cavity with lemon, garlic, onion, and fresh herbs.
- Rub the outside of the chicken with softened butter and season with salt and pepper.
- Place chicken, breast side up, on rack in roasting pan, in the middle of the oven. Baste frequently with drippings from the pan (the more you baste, the better it tastes).
- Roast uncovered for 1½ to 2 hours or until juices run clear when pierced.
- Transfer chicken from the pan to a cutting board or serving platter (place chicken breast side down to ensure white meat is juicy) and tent loosely with foil. Let chicken sit for 10 minutes before carving.
Good to know: Kill two birds (literally) with one stone by cooking two whole chickens at once. The left over chicken can be used in so many ways, including our ideas for a Dinner Party or Toddler Meal.
Candied Carrots
You'll Need
- 8 thin whole carrots
- 2 Tbsp olive oil
- 1 Tbsp maple syrup
- Salt and pepper
Prep and Cook
- Place oven rack in middle position. Preheat oven to 425 degrees.
- Whisk together olive oil and maple syrup and place in a large bowl. Add carrots and toss until they are coated with mixture.
- Spread carrots evenly on large baking pan
- Season with salt and pepper.
- Roast until tender and lightly browned (about 25 minutes). Turn once during cooking to prevent the carrots from sticking.
Brown and Wild Rice
You'll Need
- 1 ½ cups brown and wild rice blend
- 3 ¼ cups + 2 Tbsp water or chicken broth
- 1 ½ Tbsp butter (optional)
- ¾ tsp salt (optional)
- 1/2 cup chopped celery
Prep and Cook
- Prepare according to package instructions and substitute chicken stock for water for more flavour.
- Add celery after the rice is cooked and stir briefly with a fork.
Easy Almond Crisps
You'll Need
- 1 package graham crackers
- 1 cup sliced almonds
- ¾ cup butter
- 1 cup brown sugar
- 1 tsp vanilla extract
Prep and Cook
- Preheat oven to 350 degrees. Grease 2 10” x 15” jelly roll pans or rimmed cookie sheets.
- Arrange graham crackers, with edges touching, on prepared pans.
- Sprinkle the sliced almonds evenly on the crackers.
- In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla and mix until smooth. Remove from heat.
- Using a spoon, evenly distribute the butter mixture over the crackers in the pans.
- Bake for 8 – 10 minutes in the preheated oven. Watch carefully to ensure edges don’t burn.
- Cut bars while still warm and remove from the pan.
- Serve as a side with a bowl of your favourite ice-cream.
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