Ingredients
Rosemary Lemon Roast Chicken
- 2 Chicken thighs skin-on bone-in
- 2 Chicken drumsticks
- 1 TBSP Extra-virgin olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Paprika
- 1/2 TBSP Fresh rosemary chopped (or 1/4 tsp dried)
- 1 Lemon (1/2 sliced, 1/2 juiced)
Pumpkin Soup
- 1 TBSP Unsalted butter
- 1/2 small Yellow Onion finely chopped
- 1 clove Garlic minced
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cinnamon
- 1 cup Pumpkin puree
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Arugula Salad with Goat Cheese Pears and Walnuts
- 2 cups Arugula loosely packed
- 1 ripe Pear thinly sliced
- 1/4 cup Walnuts halves
- 2 oz Goat cheese crumbled
- 1 TBSP Extra-virgin olive oil
- 1 tsp Balsamic vinegar or lemon juice
- 1/2 tsp Honey
- 1/8 tsp Salt
- 1/8 tsp Black pepper
Lime Spritzer
- 4 slices Lime
- 16 oz Sparkling water
Crusty Bread
- 2 slices Crusty bread
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with paper towels and rub evenly with olive oil.
- Season with salt, black pepper, garlic powder, onion powder, paprika, and rosemary, including under the skin.
- Place chicken in a roasting pan or oven-safe skillet. Tuck lemon slices under and around the chicken, and drizzle lemon juice over the top.
- Roast for 25–35 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Remove from the oven and let rest for 5 minutes before slicing. Serve with pan juices and additional lemon slices.
- Meanwhile, in a medium saucepan over medium heat, melt the butter for the pumpkin soup.
- Add the onion and cook for 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add nutmeg and cinnamon, stirring to coat the onions.
- Mix in pumpkin puree and cook for 1 minute. Pour in the broth and bring to a simmer.
- Reduce heat and simmer gently for 10 minutes, stirring occasionally.
- Stir in heavy cream, salt, and black pepper. Simmer for 5 more minutes. Remove from heat. Stir in lemon juice if desired. Blend smooth if preferred. Serve hot, garnished with pumpkin seeds or fresh herbs.
- Toast walnuts in a small dry skillet over medium heat for 2–3 minutes until fragrant. Remove and cool.
- In a bowl, combine arugula, pear slices, toasted walnuts, and goat cheese.
- In a separate bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper. Drizzle over the salad and toss gently.
- Mix lime slices and sparkling water together.
- Serve the roasted chicken with pan juices, alongside pumpkin soup, crusty bread, arugula salad, and lime spritzer.
Nutrition
Calories: 1180kcal | Carbohydrates: 59g | Protein: 52g | Fat: 85g | Saturated Fat: 32g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 31g | Trans Fat: 0.4g | Cholesterol: 278mg | Sodium: 2479mg | Potassium: 1092mg | Fiber: 9g | Sugar: 14g | Vitamin A: 21294IU | Vitamin C: 42mg | Calcium: 258mg | Iron: 8mg
Rosemary Lemon Roast Chicken
Ingredients
Rosemary Lemon Roast Chicken
- 2 Chicken thighs skin-on bone-in
- 2 Chicken drumsticks
- 1 TBSP Extra-virgin olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Paprika
- 1/2 TBSP Fresh rosemary chopped (or 1/4 tsp dried)
- 1 Lemon (1/2 sliced, 1/2 juiced)
Pumpkin Soup
- 1 TBSP Unsalted butter
- 1/2 small Yellow Onion finely chopped
- 1 clove Garlic minced
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cinnamon
- 1 cup Pumpkin puree
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Arugula Salad with Goat Cheese Pears and Walnuts
- 2 cups Arugula loosely packed
- 1 ripe Pear thinly sliced
- 1/4 cup Walnuts halves
- 2 oz Goat cheese crumbled
- 1 TBSP Extra-virgin olive oil
- 1 tsp Balsamic vinegar or lemon juice
- 1/2 tsp Honey
- 1/8 tsp Salt
- 1/8 tsp Black pepper
Lime Spritzer
- 4 slices Lime
- 16 oz Sparkling water
Crusty Bread
- 2 slices Crusty bread
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with paper towels and rub evenly with olive oil.
- Season with salt, black pepper, garlic powder, onion powder, paprika, and rosemary, including under the skin.
- Place chicken in a roasting pan or oven-safe skillet. Tuck lemon slices under and around the chicken, and drizzle lemon juice over the top.
- Roast for 25–35 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Remove from the oven and let rest for 5 minutes before slicing. Serve with pan juices and additional lemon slices.
- Meanwhile, in a medium saucepan over medium heat, melt the butter for the pumpkin soup.
- Add the onion and cook for 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add nutmeg and cinnamon, stirring to coat the onions.
- Mix in pumpkin puree and cook for 1 minute. Pour in the broth and bring to a simmer.
- Reduce heat and simmer gently for 10 minutes, stirring occasionally.
- Stir in heavy cream, salt, and black pepper. Simmer for 5 more minutes. Remove from heat. Stir in lemon juice if desired. Blend smooth if preferred. Serve hot, garnished with pumpkin seeds or fresh herbs.
- Toast walnuts in a small dry skillet over medium heat for 2–3 minutes until fragrant. Remove and cool.
- In a bowl, combine arugula, pear slices, toasted walnuts, and goat cheese.
- In a separate bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper. Drizzle over the salad and toss gently.
- Mix lime slices and sparkling water together.
- Serve the roasted chicken with pan juices, alongside pumpkin soup, crusty bread, arugula salad, and lime spritzer.
Nutrition
Calories: 1180kcalCarbohydrates: 59gProtein: 52gFat: 85gSaturated Fat: 32gPolyunsaturated Fat: 16gMonounsaturated Fat: 31gTrans Fat: 0.4gCholesterol: 278mgSodium: 2479mgPotassium: 1092mgFiber: 9gSugar: 14gVitamin A: 21294IUVitamin C: 42mgCalcium: 258mgIron: 8mg
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