Garlic and Citrus Roast Chicken Dinner

Tonight we had company for dinner so I decided to finally try Giada's recipe for Garlic and Citrus Roast Chicken. I have heard lots of people rave about this recipe and they were definitely right. The chicken had lots of flavor and was really moist. I think its the best roast chicken I've ever made. I started the meal off with a spinach salad with mandarin oranges, pine nuts and homemade Parmesan crisps. I used Girard's Champagne Salad Dressing. It goes really well with a spinach salad and the flavors match well with the citrus and garlic chicken. I also made Giada's oven roasted potatoes. I didn't use a mix of potatoes but used all baby reds. I've made this recipe before and its so simple and so delicious. The herbs de Provence are the key. I also decided to make one of my new favorite recipes, asparagus with Parmesan butter. I found this recipe on epicurious.com a few months ago and after making it added it to my keeper file. Boiling the asparagus and then broiling them briefly produces perfectly cooked asparagus. The Parmesan compound butter makes the dish. Finally, for dessert I made a berry cookie cobbler from my Semi-Homemade cookbook. I love this recipe! Its simple to make but presents very well. I've yet to serve it to guests who didn't love it. I have to say this was one very delicious meal! Sorry no pictures but my camera card is full!

Garlic and Citrus Roast Chicken
Source: Giada de Laurentis

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Roasted Baby Potatoes with Herbs
Source: Giada de Laurentis

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

ASPARAGUS WITH PARMESAN BUTTER

Source: Epicurious.com

Rinse and trim 1 pound of asparagus. (To trim, bend and break off tough, woody bottoms of stalks. There should be a natural spot on the stalk where this easily occurs.) Cook the asparagus in a large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange on a broiler-proof platter. Preheat broiler. Meanwhile, beat 3 tablespoons butter at room temperature in a medium bowl until fluffy. Beat in 1/2 cup (packed) grated Parmesan cheese (about 21/2 ounces), 1 tablespoon chopped fresh basil, 1 large garlic clove (chopped) and 11/2 teaspoons fresh lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Makes 4 servings.

Berry Cookie Cobbler

Source: Semi-Homemade Cooking

2 bags (12 ounces each) frozen mixed berries, thawed
1 container (21-ounce) apple pie filling
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 roll (18-ounce) prepared sugar cookie dough
Vanilla ice cream

Preheat oven to 350 degrees.

In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.