Today I'm sharing a nice, simple Sunday dinner menu with roast chicken, rice and vegetables. Serve with rolls, and a simple dessert. I love roast chicken, and always make homemade chicken noodle soup with the leftovers. We certainly need homemade soup this week, since we seem to be picking up every virus going around. I've had sick kids needing extra nurturing on and off all month. I was finally able to go for a walk and take some pictures today since the sun was out, the wind had died down and it wasn't raining or sleeting. I hope all of you are having a nice spring and keeping healthy.
Sunday Roasted Chicken
2 (3 1/2 lb-4 pounds each) chickens
1/2 stick butter, room temperature
2 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 c. canned chicken broth
Preheat oven to 400 degrees. Remove any fat and the neck/organ packet from from the chicken cavities. Rinse and pat dry. Place in a large roaster pan. Loosen the skin over the breasts. In a small bowl, mix the 1/4 cup butter, dried herbs, salt, pepper and garlic powder. Rub 1/2 of butter mixture under the breast skins. Rub remaining mixture over the surface of the chickens. Season inside and out with salt and ground black pepper.
Place the chickens breast side up in a large roasting pan. Roast the chickens 15-20 minutes at 400 degrees, then reduce the oven temperature to 350 degrees. Continue roasting until juices run clear when thickest part of thigh is pierced. Baste occasionally with the chicken broth.
Brown Rice and Mushrooms
2 tbsp. olive oil
1 cup sweet onion, chopped small
1 1/2 cups sliced mushrooms, any type
1 can (14 1/2 oz.) chicken broth
2 cups instant brown rice, uncooked
Heat oil in a saucepan on medium heat. Add onions; cook until softened. Add mushrooms and cook 3-4 more minutes until mushrooms are tender, stirring occasionally. Add the chicken broth while stirring. Bring to a boil, then stir in rice; cover. Reduce heat to low and simmer 5 minutes. Remove from heat, then allow it to stand 5 minutes. Fluff with a fork, and serve. Makes 8 servings.
Green Beans With Herbs
1 pound fresh green beans
4 tbsp. butter or margarine
1/2 cup minced onion
1 clove garlic, peeled and minced
1/4 tsp. dried rosemary
1/4 tsp. dried basil
3/4 tsp. salt
Trim ends of beans, cut into 2 inch pieces. Cook in several inches of water in a covered pan for 15-20 minutes until tender. Drain beans and keep warm. In a skillet, melt butter and saute onion and garlic for about 5 minutes. Stir in the rosemary, basil and salt. Cover and simmer for 5 more minutes. Just before serving, add the cooked greens beans to the onion and garlic mixture. Stir gently and serve.
On OFL we have another nice Sunday menu here:
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