Herb Roasted Chicken

Herb-Roasted Chicken

1 whole broilder-friyer chicken

2 T butter, melted

2 cloves garlic, minced

1 tsp dried basil,crushed

1/2 tsp salt

1/2 tsp ground sage

1/2 tsp dried thyme, crushed

1/4 tsp lemon-pepper seasoning

 Rinse chicken, pat dry.  Skewer neck skin to back & tie legs together with floss. Twist wings under the back.  Place chicken, breast side up on a rack in a shallow roasting pan.  Brush with 2 T melted butter.  Rub with garlic.  Combine the rest of the seasonings and rub onto bird.  Roast uncovered in a 375 degree oven for 1 ¼ hrs or till drumsticks move easily in their sockets & chicken is no longer pink.  Remove chicken from oven, cover and let stand 10 minutes before carving.

Easy Oven Roasted Green Beans Recipe

2 pounds fresh or frozen green beans—if using frozen, buy long, whole green beans, not chopped or French-cut
2 tablespoons extra virgin olive oil plus extra for greasing baking sheet
½ teaspoon garlic powder, or to taste
Kosher salt and freshly ground pepper to taste

1.       Heat oven to 350 degrees.

2.      Grease a cookie sheet or jellyroll pan with olive oil.

3.      If using fresh green beans, wash them and trim ends.

4.      Dump green beans onto cookie sheet. Drizzle 2 tablespoons olive oil over the beans and sprinkle them with garlic powder, salt and pepper.

5.       Use tongs or two forks—okay, I admit I use my fingers and think they work best—to toss the green beans and coat them evenly with oil and seasoning.

6.      Bake green beans for 15 minutes.

7.       Slide cookie sheet out of oven and turn green beans over to cook evenly.

8.      Turn down oven to 325 degrees and continue to bake for another 5-15 minutes—I like the longer cooking time for drier, more wrinkly green beans.

Serves 8.