Italian Oregano Roasted Chicken with Fresh Roasted Vegetables

I know I haven't posted a new blog in a while but its been so hot to cook in the house and my BBQ is so conveniently still not at my house, so I have been avoiding anything that is going to heat up the house. But tonight I gave in and cooked this very nice very delicious Sunday dinner.

This recipe calls for a 6 to 7 lbs chicken but since I'm only feeding 2 of us and a few take out bags I just use a 3lb fryer chicken. You can use any size chicken that works for you and your family but you just have to adjust cooking time and always make sure when you think its done that the temp is 180^o.

 

Ingredients:

Chicken:

• 1/4 cup melted butter
• 1 envelope Italian salad dressing mix
• 2 tablespoons lemon juice
• 1 roasting chicken 6-7 lbs
• 1 teaspoon dried oregano

Vegetables:

• Any fresh vegetables you like I used zucchini out of my garden, tomatoes out of my garden, red and green bell pepper, and onion.
• 2 tablespoon vegetable oil
• 1 tablespoon basil

Recipe:

Chicken:

1. In a small bowl combine butter, salad dressing, and lemon juice
2. Plce chicken on rack in ungreased roasting pan and spoon butter mixture over  the chicken
3. Cover and bake at 350^o for 45 minutes.
4. Uncover sprinkle with oregano and bake uncovered for 1 1/2 to 1 3/4 hours. Again dont forget depending on what size chicken you use the cooking time will be different. Make sure to check the internal temperature before removing from the oven.
5. Carve and enjoy. For those of you who need some help carving a chicken I found this link to help How to carve a chicken

Vegetables:

1. Chop up all your vegetables into about the same sizes, I do mine about 1 inch.
2. Mix vegetables with oil and basil on a cookie sheet
3. When you take the chicken out of the oven put in the vegetables for about 8-10 minutes. You want them to have a bit of a crunch left in them when you take them out!

I also served stuffing and biscuts with my dinner but the stuffing was from a box and the biscutes were from a can. But all in all dinner was pretty darn good, hope you enjoy!

Oh and Happy Birthday Colleen I hope you enjoy your leftovers!

Sour Cream and Onion Burgers with Zucchini Fries

I was so excited about the first pick of zucchini from my garden I had to incorporate it into dinner tonight!! This recipe will make 3 burgers.

Ingredients:

1lb ground beef

1 package onion soup mix

1/4 cup sour cream

1 and 1/2 cup bread crumbs separated

Dash of pepper

1 medium zucchini

3 Hamburger buns

1 cup flour
2 Eggs with a splash of milk

Canola oil

Recipe:

1. Cut zucchini into fry wedges. Set out 3 bowls in them place flour, eggs and milk, and 1 cup of bread crumbs. Dip your fries into flour then egg and then bread crumbs. When all are coated place on cookie sheet and place in the freezer for 5 minutes.

2. Mix beef, sour cream, onion soup mix, remaining bread crumbs and pepper very well in a small bowl. Form 3 patties out of mixture.

3. Get 2 frying pans, the first one spray with cooking spray and the second one fill about half inch with oil. Turn both onto medium heat and let warm.

4. Place burgers in the first frying pan and zucchini fries in the second. Cook burgers for about 6 minutes on each side and zucchini until dark golden brown. When zucchini is done let drain on a paper towel before serving.

5. Fix your burgers and enjoy!!

NOTE: You can also cook these on the grill. Just make sure you form your burgers well enough that they hold together!!