Roasted Herb Chicken & Scalloped Potatoes

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

I promised my husband Scalloped Potatoes for dinner, but I didn’t want any, I wanted Butternut Squash, so I decided to make him his own little crock pot full.  This will serve two people, but he loves the stuff, so he’ll eat it all himself.  If there’s left overs it will turn into hash browns in the morning.  Here are the steps.

Cut one large rustic potato and onion into thin slices.  You can use a mandolin, but I was to lazy, so I cut them with a knife.  Layer potato add a sprinkle of flour, then top with onion, next layer add potato, sprinkle with flour add onion, and so on. You get the picture.  In a small sauce pan add 1/2 cup of non-fat milk and 1 tbsp. of butter and warm until butter is melted.  Pour milk and butter mixture over potatoes and sprinkle with cheese.

Cover, and place in a 350 degree oven for 60 minutes.  Take cover off and bake for another 30 minutes.  You can triple this recipe to serve 6 people.  I normally make this but use half white potato and half sweet potato.

My Husband loved it!  He ate the whole thing, I guess no hash browns in the morning!

Scalloped Potatoes for two

1 Large Rustic Potato – sliced supper thin

1/2 Large Onion – sliced super thin

1 Tbsp of Whole Wheat Flour

1/2 Cup of Non-fat Milk

1 Tbsp. of Butter

1/4 Cup of Cheddar Cheese

Directions:

Preheat oven to 350 degrees

In a casserole dish, layer  potatoes and onions, sprinkling flour between each layer.

Heat milk and margarine and season with salt, pepper, and parsley. Pour sauce over all layers.

Sprinkle with cheese

Bake 1 hour covered.  Remove cover and bake additional 30 minutes.

I also made Butternut Squash for me!

All I did was add butter, olive oil and sage in a frying pan, sauteed it until it browned and then add the Butternut Squash.  Cook until tender about 10 minutes.

My dinner plate. I had two pieces of raisin bread from the bakery.  The vegetables were so good, a little oily from the olive oil and chicken, but the flavor was out of this world!  This was a great dinner!!