Dinner on April 11th

Roast Herb Chicken

3-4 pound roasting chicken
1/4 cup butter, melted
1 tsp. basil
1 tsp oregano
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
2 ibs potatos
1/2 pound bacon
3/4 cup chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tbsp honey mustard
1 tsp salt
2 tbsp green onions
1 bag salad greens
Favorite salad dressing

1. Place chicken breast side up in shallow roasting pan
2. In small bowl add basil, oregano, thyme, salt, and pepper to melted butter
3. Brush chicken with butter mixture
4. Roast chicken in oven at 375 degrees for 90 minutes
5. Meanwhile, boil potatos in water for about 15 minutes, drain, cool, and slice
6. Cook bacon in large frying pan until crisp and drain, reserving 1/4 cup of the bacon grease in the pan
7. Saute the chopped onion in the grease for 4 minutes, add vinegar, sugar, honey mustard, and salt
8. Add sliced potatoes and cook until thick and bubbly
9. Top with chopped bacon and green onion
10. Serve salad tossed with dressing

Roast Herb chicken (without skin) Bacon honey potatoes and green salad with Ranch dressing.

Okay, here is the skinny on this recipe. Yes, it takes a bit of time to put this meal together but it is really, really good! My only problem with the chicken is that because I didn't turn the chicken over while it was cooking the skin didn't get crispy on the bottom and we all know that rubbery chicken skin is less than appetizing. If you like white meat it isn't so bad but for us dark meat lovers its not the best. Having said that, this chicken is moist and super yummy. On to the potatoes, remember to skin the potatoes before you put them into the boiling water, and if you cut them to a smaller size they will cook through more evenly. Have your potatoes ready to go into the frying pan before you start sauteing your onions. Mine had to cook down a bit because I didn't have my potatoes ready so they didn't get to the thick and bubbly stage due to most of the liquid having evaporated. I could have turned off the heat but once you add sugar to a mix the last thing you want is for that sugar to crystallize. I wish that my husband liked chicken skin cause then it would be in the picture. But he did say he really liked it and it was filling without him needing to have seconds, and for my husband that is saying a lot! Until tomorrow, Happy Cooking!

The idea for this recipe came from http://www.thymeinourkitchen.com/2012/03/herb-roasted-chicken.html but I chose which spices I wanted to use out of my pantry you can really use whatever spices you want.

A clarification that needs to be made... on my first post I put that I had joined a subscription and I have... for meal planning. They send me the meals for the week with the ingredients itemized for grocery shopping for the week... I take the recipes and go find them on the internet and modify them for my use. I highly recommend this subscription it keeps me on track and accountable. I actually suggest going and getting it yourself... Its www.emeals.com and I think its a fabulous idea. From now on I am going to give you my opinion of a recipe as well as a picture if you want the actual recipe you know where to find me! But because I don't want to hurt emeals' business I recommend going and trying it out for yourself!