June 1, 2011
Herb Roasted Chicken and Veggies with Cheesy Mashed Cauliflower
Herb Roasted Chicken
1 4 lb whole broiler chicken
2 tbsp melted butter
4 cloves garlic, minced or pressed
1 tsp dried basil, crushed
1/2 tsp ground sage
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
2 tbsp melted butter, additional for basting
*Preheat to 400. Place chicken, breast side up, on a rack in a roasting pan. Brush with melted butter and rub with garlic.
*In a small bowl mix all the other ingredients and rub onto the chicken.
1 lb red potatoes, halved or quartered based on size
a handful of baby carrots
1 medium turnip, peeled and cut into 1 1/2 in pieces
1 medium onion, cut into 1 inch chunks
1 bell pepper, roughly chopped
*Cook the potatoes, carrots and turnip in boiling water for 5 minutes; drain.
* In a large bowl toss the drained veggies plus the onion and bell pepper with enough seasoning salt to suit your taste.
Arrange around your chicken in the roasting pan.
Cover with foil and bake for 30 minutes; remove foil turn veggies and baste chicken with additional butter and bake another 30 minutes.
Cheesy Mashed Cauliflower
1 medium sized cauliflower, stem and leaves removed
1 C chicken broth, low sodium
1 clove garlic, pressed
1 tbsp olive oil
4 oz cream cheese
1/4 C milk
*Bring broth to a boil in a large pot and add prepared cauliflower and garlic; drizzle with olive oil and cook, covered, 8-10 minutes.
*Check for softness with a fork or potato masher. If it's soft enough let the broth begin to cook off while you break up the cauliflower and add the cream cheese and milk. I use a hand held food processor to get them creamy like mashed potatoes.
Season with salt and pepper if you think it needs it.