TODAY’S RECIPE: Herb & Lemon Roasted Chicken

Herb & Lemon Roasted Chicken

1. 2 tablespoons unsalted butter, softened
2. 5 garlic cloves, 1 minced
3. 1/2 teaspoon minced rosemary plus 2 rosemary sprigs
4. 1/2 teaspoon minced thyme plus 2 thyme sprigs
5. 1/2 teaspoon finely grated lemon zest
6. Salt and freshly ground pepper
7. One 4-pound chicken, at room temperature
8. 1 large onion, cut into 8 wedges
9. 1 lemon, cut crosswise into 8 rounds
10. 1/2 cup chicken stock or low-sodium broth

1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
2. Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
3. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
4. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
5. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and serve!

SIDE IDEAS: You could roast red potatoes or carrots with the chicken. Could also serve with sauteed mixed vegetables or green beans. Or you could serve with mashed potatoes or steamed rice.

WINE PAIRING SUGGESTION: Crisp, citrusy Sauvignon Blanc

I hope you try this delicious recipe & enjoy a nice meal with your family or friends! 🙂

FOOD&WINE: Pairings


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PINOT NOIR: Is great for dishes with earthy flavors

Recipes made with ingredients like mushrooms and truffles taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savory depth.

CHARDONNAY: For fatty fish or fish in a rich sauce

Silky whites—for instance, Chardonnays from California, Chile or Australia are delicious with fish like salmon or any kind of seafood in a lush sauce.

CHAMPAGNE: Is perfect with anything salty

Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods.

CABERNET SAUVIGNON: Is fabulous with juicy red meats

California Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops.

SAUVIGNON BLANC: Goes with tart dressings and sauces, scallops and chicken drizzled with tangy sauces.

DRY ROSE: For rich and cheesy dishes

Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red.

PINOT GRIGIO: Pairs with light seafood dishes

Goes well with light seafood dishes.

MALBEC: Won’t be overshadowed by sweet-spicy barbecue sauces

Malbec, Shiraz and Côtes-du-Rhône are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces.

MOSCATO d’ASTI: Loves fruit desserts

Moderately sweet sparkling wines such as Moscato d’Asti, demi-sec Champagne and Asti Spumante help emphasize the fruit in the dessert, rather than the sugar.

SYRAH: Matches with highly spiced dishes

When a meat is heavily seasoned, like Asian-Spiced Pork Shoulder, look for a red wine with lots of spicy notes.

GRüNER VELTLINER: Pairs with dishes that have lots of fresh herbs

Austrian Grüner Veltliner’s citrus-and-clover scent is lovely when there are lots of fresh herbs in a dish.

ZINFANDEL: For pâtés, mousses, and terrines

If you can use the same adjectives to describe a wine and a dish, the pairing will often work.

OFF-DRY RIESLING: Pairs with sweet & spicy dishes

The slight sweetness of many Rieslings, Gewürztraminers and Vouvrays helps tame the heat of spicy Asian and Indian dishes.

ROSE CHAMPAGNE: Is great with dinner, not just hors d’oeuvres

Rosé sparkling wines, such as rosé Champagne, cava and sparkling wine from California, have the depth of flavor and richness to go with a wide range of main courses.



Carbs are necessary for a healthy diet and lifestyle, and by incorporating healthy breads into your diet, you will be able to create easy meals (enter the sandwich) without having to turn on the stove every time.

But be careful with bread in general. Even the healthiest of breads should be consumed in moderation; otherwise, your pancreas will grow to three times its normal size and most breads contains more calories than your body knows what to do with.

Healthy breads #10 – Pumpernickel (Calories: 80 per slice)
-Originating in Germany, pumpernickel is a type of sourdough bread and its main ingredients include rye flour and rye meal, as well as molasses, which is what gives it its dark, intense color.
Although they’re not very easy to find in typical grocery stores the United States, if you do find them, note that they are rounded.
*Ingredients to look for: rye flour, rye meal flour, water, molasses, cornmeal, unsweetened cocoa, coffee, salt, dry yeast, wheat gluten, caraway seeds

Healthy breads #9 – Flaxseed (Calories: 160 per slice)
-High in good fats like omega-3 and alpha-linolenic acid, flaxseed can help to reduce arthritic pain and the chances of developing heart disease. If you opt for bread containing flaxseed, ensure that it is ground into the bread so that your body is able to absorb the omega-3 benefits.
*Ingredients to look for: whole rye, mountain spring water, whole wheat, flaxseed, yeast, sea salt

Healthy breads #8 – Hemp bread (Calories: 90 per slice)
-THC, a compound used to make cannabis, is not found in hemp bread, so you don’t have to worry about testing positive for drugs should you consume it. Hemp itself is very high in protein and omega-3 fat, and is quite beneficial to the body.
*Ingredients to look for: Stoneground whole wheat flour, unbleached wheat flour, flaxseed, hempseed flour, raw pumpkin seeds, oat fiber, water, sesame seeds, raw sunflower seeds, poppy seeds, hulled millet, shelled hempseed, unrefined sea salt.

Healthy breads #7 – Crispbreads (Calories: 25 per slice)
-Crispbreads, like Ryvita, are crunchy, hearty, nutty tasting snacks that you can put anything on. Rather than opting for topped crackers, put some smoked salmon and light cream cheese on a crispbread and keep your diet in check.
*Ingredients to look for: whole grain rye, salt

Healthy breads #6 – High-fiber walnut bread (Calories: 100 per slice)
-Breads fortified with fiber are always a good thing (fortified is not the same thing as enriched – see below), and when you add heart healthy walnuts to the mix, you’ve got yourself a tasty and satisfying situation.
Walnuts are low in saturated fats and high in polyunsaturated and monounsaturated fats, which help lower bad cholesterol in the body.
*Ingredients to look for: whole wheat flour, rye flour (or meal), walnuts, salt

Healthy breads #5 – Oat bread (Calories: 110 per slice)
-Oats contain flavonoids, which are powerful antioxidants that help protect cells from the process of oxidation. That’s why oatmeal is touted as part of a healthy breakfast, but now you can opt to enjoy oat bread instead.
*Ingredients to look for: wholemeal flour, oatmeal, milk, water, olive oil, molasses, yeast

Healthy breads #4 – Manna bread (Calories: 80 per slice)
-A grain bread slowly baked at low temperatures, manna bread can be found in your grocer’s refrigerator and is rich in flavor.
With a naturally sweet flavor and rich texture, the reason manna bread tastes so amazing is due to the breakdown of complex carbs and gluten into simple sugars, which your body can digest more easily.
*Ingredients to look for: sprouted organic whole wheat kernels, filtered water

Healthy breads #3- Stone milled (Calories: 80 per slice)
-If you’re not a big fan of crunchy wheat in your bread, then stone-milled bread is not for you. But for those of you who enjoy the natural taste and filling effect of grains, stone-milled bread makes an interesting addition to sandwiches.
*Ingredients to look for: unbleached flour (wheat flour, malted barley flour), water, rye, caraway seeds, salt

Healthy breads #2 – 100% whole wheat (Calories: 100 per slice)
-When you see the word “wheat” without the word “whole,” put the bread down and step away from it. Wheat bread can be made using both whole wheat and white flour, and the bread could even be made with enriched flour, which isn’t good for you at all.
*Ingredients to look for: Whole wheat flour, water, flax, honey, yeast, salt

Healthy breads #1 – 100% whole grain (Calories: 90 per slice)
-If the packaging has “100% whole grain” on it, you can be certain that the whole-grain flour will list before refined flour on the ingredient list (although you should probably avoid “refined” or “enriched” ingredients altogether — see end of article). When buying whole-grain bread, however, keep an eye out for sodium – many whole grain breads tend to be high in it.
Another great thing about whole grain breads is that they tend to have a lower GI, or glycemic index, which means that they can help control your appetite and your blood glucose and cholesterol levels, and lower your risk of getting heart disease and type-2 diabetes.
*Ingredients to look for: whole grains, whole wheat flour, water, sea salt, dry yeast, vegetable oil

Other things to watch for when buying bread:
* Avoid enriched – Enriched flour is not a good thing – it means that the flour had all its beneficial properties (vitamins, minerals) removed and that some were added back.
* Go for fortified – Fortified means that on top of what’s already in the food, vitamins and minerals were added.
* High fiber – bread should contain about 5 grams of fiber per serving.
* Low sugar – if one of the first three ingredients on the list ends in -ose (glucose, lactose, and sucrose), or is sugar or corn syrup, you shouldn’t buy it (that actually goes for all food).
* Good fats – try to find breads with monounsaturated fats (canola or olive oil) or polyunsaturated fats (corn, peanut or sesame oil).
* Avoid hydrogenated – hydrogenation is the process of cooking oils and fats, resulting in their saturation.