Ten Ingredients, Maximum Flavor: My Go-To Lemon Herb Roasted Chicken

 Let's be honest, sometimes the thought of cooking a complicated meal after a long day is enough to make anyone order takeout. But what if I told you that you could have a restaurant-quality dinner on the table with just ten ingredients (or less!) and minimal effort? Enter my Lemon Herb Roasted Chicken – a dish that's become a staple in my kitchen for its simplicity and incredible flavor.

 

This recipe is perfect for weeknights, lazy Sundays, or a casual dinner party. It's versatile and allows easy customization based on what you have on hand.

 

What You'll Need (Ten Ingredients or Less!):

 

1 whole chicken (about 3-4 lbs)

2 lemons

Fresh herbs (rosemary, thyme, or a mix)

4 cloves garlic

Olive oil

Salt

Black pepper

(Optional) 1 onion, quartered

(Optional) Potatoes or other root vegetables chopped

(Optional) White wine or chicken broth

Let's Get Cooking!

 

Prep the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels. This helps the skin crisp up nicely.

Flavor Infusion: Zest and juice one lemon. In a small bowl, combine the lemon zest, chopped fresh herbs, minced garlic, olive oil, salt, and pepper.

Seasoning Time: Rub the herb mixture all over the chicken, including under the skin if possible. Slice the remaining lemon into wedges and place them inside the chicken cavity. If you’re using an onion, place the onion pieces inside the cavity as well.

Roasting: Place the chicken in a roasting pan. If you’re using potatoes or other root vegetables, toss them with olive oil, salt, and pepper, and place them around the chicken.

Basting (Optional): If you like, pour a splash of white wine or chicken broth into the bottom of the pan to keep the chicken moist.

Cook: Roast the chicken for about 1 hour and 15 minutes, or until the juices run clear and the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes.

Rest and Serve: Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Serve with the roasted vegetables and any pan juices.  

Why This Recipe Works:

 

Minimal Ingredients, Maximum Flavor: The combination of lemon, herbs, and garlic creates a bright and aromatic flavor profile that complements the chicken perfectly.

Easy Cleanup: One pan means less mess to deal with!

Versatility: You can easily adapt this recipe to your liking. Use different herbs, add other vegetables, or experiment with different seasonings.

Impressive Results: Despite its simplicity, this roasted chicken looks and tastes like a gourmet meal.

Tips and Tricks:

 

Use fresh herbs for the best flavor.

Don't skip the resting time! It's crucial for a juicy chicken.

For extra crispy skin, you can broil the chicken for the last few minutes of cooking.

If you don't have fresh herbs, dried herbs will work too, just use about half the amount.

This Lemon Herb Roasted Chicken is a testament to the fact that delicious meals don't have to be complicated. So, ditch the takeout menu and give this simple yet satisfying recipe a try. You won't be disappointed!

The Perfect Omelet: A Breakfast Staple

 

 Omelets are a classic breakfast dish that is both versatile and easy to make. They can be filled with anything you like, from cheese and vegetables to meat and spices.

 

Ingredients:

 

2 eggs

1 tablespoon milk or water

Salt and pepper to taste

Filling of your choice (cheese, vegetables, meat, etc.)

Instructions:

 

Whisk the eggs, milk, and salt and pepper together in a bowl.

Heat a nonstick skillet over medium heat.

Add the filling to the skillet and cook until heated through.

Pour the egg mixture over the filling.

Cook for 2-3 minutes, or until the eggs are set.

Use a spatula to fold the omelet in half.

Cook for an additional minute, or until the omelet is cooked through.

Serve immediately.

Tips:

 

Use a nonstick skillet to prevent the omelet from sticking.

Cook the omelet over medium heat to prevent it from burning.

Add your favorite fillings to the omelet. Some popular choices include cheese, vegetables, meat, and spices.

Serve the omelet with your favorite sides, such as toast, fruit, or pancakes.

Variations:

 

Cheese omelet: Add shredded cheese to the egg mixture.

Vegetable omelet: Add chopped vegetables to the egg mixture.

Meat omelet: Add cooked meat to the egg mixture.

Spiced omelet: Add spices to the egg mixture, such as paprika, cumin, or chili powder.

Enjoy!

Cast Iron Seared Ribeye Steak

 

 This is a simple and delicious recipe for ribeye steak cooked in a cast iron skillet. The steak is seared to perfection and then finished in the oven. It is served with a simple pan sauce made with butter, garlic, and herbs.

 

Ingredients:

 

1 (1-inch thick) bone-in ribeye steak

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary leaves

Instructions:

 

Preheat oven to 400 degrees F (200 degrees C).

Season the steak with salt and pepper.

Heat the olive oil in a cast iron skillet over medium-high heat.

Add the steak to the skillet and sear for 2-3 minutes per side, or until browned.

Transfer the steak to a baking sheet and roast in the oven for 5-7 minutes, or until desired doneness.

Remove the steak from the oven and let it rest for 5 minutes before slicing.

Melt the butter in the same skillet over medium heat.

Add the garlic, thyme, and rosemary and cook for 1 minute, or until fragrant.

Pour the pan sauce over the steak and serve.

Tips:

 

Use a meat thermometer to check the internal temperature of the steak. It should be 145 degrees F (63 degrees C) for medium-rare.

If you don't have a cast iron skillet, you can use a regular skillet.

You can add other herbs to the pan sauce, such as parsley or oregano.

Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Enjoy!

 

Here are some additional tips for cooking ribeye steak in a cast iron skillet:

 

Let the steak come to room temperature before cooking. This will help it cook more evenly.

Use a sharp knife to cut the steak against the grain. This will make it more tender.

Don't overcrowd the skillet. Cook the steaks in batches if necessary.

Rest the steak for 5 minutes before slicing. This will allow the juices to redistribute.

I hope you enjoy this recipe!

 

Please let me know if you have any questions.

Crock Pot Pork and Tomatoes

 

This is a simple and delicious recipe for crock pot pork and tomatoes. It's perfect for a busy weeknight or a weekend meal. The pork is cooked in a flavorful tomato sauce and served over rice or pasta.

 

Ingredients:

 

1 pound boneless, skinless pork chops

1 onion, chopped

2 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 (14.5 ounce) can of diced tomatoes

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon salt

1/8 teaspoon black pepper

Instructions:

 

Place the pork chops, onion, and garlic in a crock pot.

Top with the crushed tomatoes, diced tomatoes, oregano, basil, salt, and pepper.

Cover and cook on low for 6-8 hours, or until the pork is cooked.

Serve over rice or pasta.

Tips:

 

You can use any type of pork chop for this recipe.

If you don't have any dried herbs, you can use fresh herbs.

You can add other vegetables to the crock pot, such as carrots, celery, or peppers.

If you want a thicker sauce, you can stir in a tablespoon of cornstarch mixed with a tablespoon of water.

Enjoy!

 

Here are some additional tips for making crock pot pork and tomatoes:

 

Use boneless, skinless pork chops for a quicker cooking time.

Add a tablespoon of olive oil to the crock pot before adding the pork chops and vegetables for extra flavor.

If you don't have any fresh herbs, you can use dried herbs.

Serve the pork and tomatoes with your favorite sides, such as mashed potatoes, green beans, or a salad.

I hope you enjoy this recipe!

 

Please let me know if you have any questions.

 

Happy cooking!