lemon chicken with roasted carrots

now with thanksgiving behind us and leftovers pretty much gone, you can cook some other comfort food good for you even though it’s not a special holiday.

you can make this recipe with a whole chicken, but with a family of only two, i like cooking with chicken breasts instead.

my husband and i actually decided to make this chicken and carrots with mashed potatoes {which i’ll post recipe later} for thanksgiving. if we cooked all the “amazingness” thanksgiving has to offer, we’d still have food! so since it’s too much and we wanted to mix it up, we went ahead and cooked something different :) and still absolutely delicious.

his take on the chicken was “the lemon explodes in your mouth and punches you in the tongue.” in a good way i shall add, haha.

lemon chicken ingredients:

4 chicken breasts
3 lemons, zested
4 tbsp chopped fresh parsley
1 tsp italian herbs such as rosemary or oregano
4 large garlic cloves, minced
2 tbsp unsalted butter
sea salt and fresh ground pepper to taste

serves 4 people.

directions:

preheat oven to 400°F.

juice two lemons in a bowl and add garlic, 2 tbsp chopped parsley, italian herbs, zest, salt and pepper, and 1 tbsp of butter. combine well until a paste forms. rub paste onto chicken breasts and place in baking dish previously greased with butter or cooking spray so it doesn’t stick. pour in lemon juice left in bowl to chicken. cut remainder lemon in thin slices and place throughout the pan.

bake for 25 min and set oven to broil. broil for 7 minutes or until golden brown. internal temperature should be 165°F.

once out of the oven, put chicken in a serving dish and let cool for 10 min. pour lemon/chicken juice left in the roasting pan into a sauce pan or skillet. bring to boil with 1 tbsp of butter and juices from the chicken cooling. whisk until thick and creamy. add a bit of flour or corn starch it it’s too liquidity. remove from heat and add leftover parsley. drizzle this delicious sauce over the chicken and serve!

oven roasted carrots ingredients:

6 large carrots, washed and cut in chunks
sea salt and pepper to taste
1 tbsp unsalted butter
1 tbsp olive oil
1 lemon, sliced

directions:

preheat oven to broil setting.

season carrots and coat with olive oil. add to roasting pan followed by sliced lemon and butter. broil for 30 min.

{i steamed carrots for 20 minutes prior roasting. if at 30 min they are not tender, broil for 15 min more}.


us at the holiday lighting festival

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thanksgiving cinnamon gooeyness

happy thanksgiving!

here’s an alternative option to the pumpkin or apple desserts. i love pumpkin everything and today i had a pumpkin spice latte at starbucks. but. but. sometimes you need to mix it up. so baking something other than pumpkin for thanksgiving doesn’t hurt.

back to the alternative. i made these gooey cinnamon roll cupcakes with crystallized sugar on top. you can frost them but trust me, you can get away with out it.

do you have a staple dessert for thanksgiving? what is it? share it with me :)

or do you mix it up every year?

set your ingredients up and have them at room temperature. preheat oven at 350F.

cream the butter and add sugar. beat together until fluffy {2 1/2 minutes}. make sure to scrape the sides and bottom of bowl to mix everything in.

beat egg whites until they form soft peaks. i don’t have a picture. but you can beat the egg whites in a different bowl and set them aside.

next add milk and vanilla and mix well.

add the flour, baking powder and salt mixture beating slowly. fold in the egg whites with a rubber spatula.

fill up the cupcake liners about half way with batter. then make the cinnamon swirl {deliciousness gooeyness} by melting butter in the microwave. add light brown sugar and cinnamon. start pouring 1 1/2 teaspoons of it in the center of the cupcake. i made a mini hole within the batter so the cinnamon roll swirl stays put. you can do this with a toothpick or a knife.

add more batter to fill 3/4 of the way or almost all the way. add more cinnamon roll goodness to the top.

add crystallized sugar on top and bake for 18 min. until the cupcakes look golden and bounce back when you touch the top.

yields 18 cupcakes

cupcakes ingredients:

dry –

2 cups all purpose flour, sifted
2 teaspoons baking powder, sifted
1 teaspoon sea salt, sifted
1 1/2 cups granulated sugar
crystallized sugar for topping
**sift flour, baking powder and sea salt together**

wet –

1 1/2 sticks of butter, room temperature {sitting on the counter for 30-50 minutes approx.}
2 1/2 teaspoons vanilla extract
3/4 cup 2%, 1% or non-fat milk, room temperature {whichever you have in the fridge; sitting on the counter for 30-50 minutes approx.}
6 large egg whites beaten, room temperature {sitting on the counter for 30-50 minutes approx.}

cinnamon roll swirl:

4 tablespoons unsalted butter
3 teaspoons cinnamon
1/2 cup of light brown sugar, packed
sea salt to taste

note: if the cinnamon roll swirl hardens and it’s hard {no pun intended} to add to the batter, pop it in the microwave for 15 sec. or so until it’s liquidity and easy to pour again.

when cupcakes are out of the oven, take them out of the pan right away to cool. leaving them in the pan makes them soggy and greasy. at least that’s my tip to avoid that ;)

enjoy!