Tuesday, October 7, 2008

Tuesday: Rosemary Chicken and Risotto

This was a delicious and simple healthy meal.

What you will need for the Rosemary Chicken:
One whole chicken (Meijer has them on sale this week for .98 a pound)
Rosemary
Olive Oil
Salt
Lemon Juice

What you will need for the Risotto:
One package of Rice-a-Roni Wild Rice (just a little over a dollar in stores)
Several Mushrooms
1/4 of a small onion
Salt/Pepper
Oregano
Basil
Vegetable broth (not necessary, but makes it a bit tastier!)

PREPARATION:
A few hours before you bake your chicken put it into a pot of cold water with some salt. This will help the chicken remain moist during cooking. Put a lid on the pot and stick into into your fridge until you are ready to bake.


When you are ready to bake the Chicken remove it from the pot of water and place it into a baking dish. Rub olive oil, lemon juice, and rosemary onto the chicken. Make a little mixture of the above rub and place into the bottom on the pan. For fun, this time around I added 1/4 cup of balsamic vinegar and it was so yummy. You can do the same, but it is not necessary for this recipe.



Place your chicken into a preheated oven of 350 degrees. The basic rule of thumb is cook your chicken for 20 minutes per pound, or until ready. I tend to like to lower my oven to 275 and cook for longer. This results in a very tender chicken.

When your chicken is finished cooking remove from the oven and make your Risotto. Cut your chicken into slices, leaving no chicken pieces behind (as you can use all leftover chicken for the meal tomorrow night!)

To cook your Risotto, the easy way, follow the directions on the box of Rice-A-Roni.


While the rice is just staring to cook cut up a little bit of onion and a few mushrooms. Add them to your rice mixture.



I like to add a little bit of vegetable stock, fresh basil and oregano to the pot as well. I think that these give a wonderful flavor to compliment the "earthiness" of the long grain rice.


The Risotto is finished when the liquid is all but soaked into to rice. Let sit for a few moments to cool and finish thickening.

Serve your Rosemary Chicken and Risotto together.


My husband HATES onions and would not touch mushrooms. He ate his Risotto and did not even know that I had added these healthy touches to the box.


Save all leftover chicken for tomorrows meal!

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