Roasted Rosemary-Lemon Chicken

Rosemary-Lemon Roast Chicken
Prep: 15 minutes
Roast: 1 hour 15 minutes

All you need is four ingredients for this simply delicious garlic-rosemary roasted chicken.

Ingredients:
1 3-pound broiler-fryer chicken
2 cloves garlic, minced
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
1 medium lemon
Salt
Instructions
1. Rinse chicken; pat dry with paper towels. Combine garlic and rosemary. Rub chicken inside and out with garlic mixture. Halve and juice lemon. Sprinkle 2 tablespoons lemon juice over prepared chicken. Sprinkle chicken with salt. Place the squeezed lemon halves in body cavity.
2. Skewer neck skin to back. Tie legs to tail; twist wing tips under back. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone. Bake, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 185 degree F and drumsticks move easily in their sockets, brushing occasionally with drippings.
Makes 6 servings.

Nutritional facts per servingcalories: 209 , total fat: 8g , saturated fat: 2g , cholesterol: 96mg , sodium: 93mg , carbohydrate: 1g , fiber: 0g , protein: 31g

Notes: I used 3 small lemons instead of 1 med. sized lemon. I also increased the garlic and rosemary by 1 teaspoon. All it did was provide a stronger lemon flavor.

Chicken and Fruit Salad with Mango Viniagrette

This is a delicious heart healthy recipe that is perfect for a hot summer day.

Ingredients:
2 to 3 mangoes
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
12 ounces skinless, boneless chicken breast halves
6 cups torn mixed greens
1/2 of a medium cantaloupe, seeded, peeled, and cut into 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (recipe follows)
2 green onions, thinly bias-sliced

Instructions:
Pit, peel, and slice the mangoes.
Measure 1-1/2 cups for use in the vinaigrette; set remaining slices aside for salad.
Stir together the curry, salt, and pepper.
Rub chicken with curry mixture.
Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes, turning once.)
Cool chicken slightly; slice into 1/4-inch strips.
Arrange greens on individual dinner plates.
Top with chicken strips, melon, strawberries, and reserved mango slices.
Drizzle each salad with some of the Mango Vinaigrette.
Sprinkle green onion over all.
Makes 4 servings.

Mango Vinaigrette:
In a blender container or food processor bowl, combine the 1-1/2 cups peeled mango pieces, 1/4 cup orange juice, 3 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard.
Cover and blend or process until smooth.
Cover and chill until serving time.
Makes about 1-1/4 cups.
Make-Ahead Tip: Up to 2 hours ahead, prepare the Mango Vinaigrette. Cover and chill.

Notes:
I cheated and bought a package of spring mix salad greens. It worked just fine and it cut some of the prep time down.

This was a great recipe.