Ingredients
Rosemary Lemon Roast Chicken
- 2 Chicken thighs skin-on bone-in
- 2 Chicken drumsticks
- 1 tsp Extra-virgin olive oil
- Salt
- Black pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Paprika
- 1 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 cup Yellow Onion finely chopped
- 1 clove Garlic minced
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cinnamon
- 1 cup Pumpkin puree
- 2 cups Chicken broth
- 1/4 cup Heavy cream
- Salt
- 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
- 2 tsp Extra-virgin olive oil
- 1 tsp Balsamic vinegar or lemon juice
- 1/2 tsp Honey
- Salt
- 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: 936kcal | Carbohydrates: 62g | Protein: 43g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 1549mg | Potassium: 1023mg | Fiber: 10g | Sugar: 15g | Vitamin A: 20841IU | Vitamin C: 45mg | Calcium: 246mg | Iron: 7mg
Rosemary Lemon Roast Chicken
Ingredients
Rosemary Lemon Roast Chicken
- 2 Chicken thighs skin-on bone-in
- 2 Chicken drumsticks
- 1 tsp Extra-virgin olive oil
- Salt
- Black pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Paprika
- 1 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 cup Yellow Onion finely chopped
- 1 clove Garlic minced
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cinnamon
- 1 cup Pumpkin puree
- 2 cups Chicken broth
- 1/4 cup Heavy cream
- Salt
- 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
- 2 tsp Extra-virgin olive oil
- 1 tsp Balsamic vinegar or lemon juice
- 1/2 tsp Honey
- Salt
- 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: 936kcalCarbohydrates: 62gProtein: 43gFat: 60gSaturated Fat: 22gPolyunsaturated Fat: 13gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 196mgSodium: 1549mgPotassium: 1023mgFiber: 10gSugar: 15gVitamin A: 20841IUVitamin C: 45mgCalcium: 246mgIron: 7mg
Tried this recipe?Let us know how it was!