Ina Garten’s cookbooks have been a staple at our house for years! She shares so many great ideas for recipes and techniques – and she always makes the recipes look so easy to make.

Roasting a chicken with vegetables takes a total of about 2- 2 1/2 hours, but the prep time is only about 20 minutes. You will need a roasting chicken (about 5-6 pounds), fresh thyme, a lemon, a head of garlic, a large onion, some carrots and potatoes, and of course, butter.

Preheat your oven to 425 degrees. Rinse the chicken inside and out. Salt and pepper the inside of the chicken. Stuff the cavity with some thyme, the lemon halved, and the head of garlic, cut in half crosswise. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place the onions, carrots and potatoes in the roasting pan. Toss with salt, pepper, thyme and olive oil. Spread around the bottom of the roasting pan.

Pllace the chicken on top of the vegetables. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Roast for about 1 1/2 hours. I loosely covered the chicken with foil after about 1 hour.

Doesn’t that look gorgeous? So easy and looks so amazing! After removing from the oven, cover with aluminum foil and let it rest for about 20 minutes. Slice the chicken onto a platter and serve it with vegetables. Yum!

For complete instructions, click on the link below. I added the carrots and did not use the fennel when I made it.

https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592

The new Half Baked Harvest cookbook, Super Simple has so many great looking recipes! The author focuses on quick and easy meals. This Breaded Lemon Chicken takes less than an hour to make and it was delicious!

Boneless, skinless chicken breasts are combined with lemons, cherry tomatoes, butter, garlic, wine and fresh herbs to create a tasty dish.

Rub the chicken with 1 tablespoon of oil and the zest from one lemon.

Sprinkle with salt, pepper and flour. Press flour to adhere.

Heat 2 tablespoons of oil in the skillet and add the chicken. Cook until golden, about 5 minutes per side. Remove and set aside.

Combine lemon slices and butter and cook for about 30 seconds on each side to caramelize. Remove and set aside with the chicken.

Look at those gorgeous tomatoes!!! I used a mix of cherry tomatoes – great color! Increase the heat to high and add the tomatoes, garlic, thyme and a pinch each of the salt, pepper and red pepper flakes.

Cook until the tomatoes begin to burst, 4-5 minutes.

Reduce the heat to medium-low, and stir in the wine and lemon juice, stir to scrape up all the tasty browned bits on the bottom.

Return the chicken to the skillet, increase the heat to medium, simmer until the chicken is cooked through, about 10-15 minutes.

Transfer the chicken to a platter, or individual plates. Top with basil and the caramelized lemon slices. Spoon the sauce over the top and scatter the tomatoes around. Sprinkle with a bit of Parmesan cheese. Enjoy!!!!!

Print Recipe

Breaded Lemon Chicken

A one-skillet chicken dinner made with lots of lemon and cherry tomatoes and seasoned with butter, garlic and fresh herbs.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Keyword: Chicken, Herbs, Lemon, Tomatoes

Servings: 4 servings

Author: Tieghan Gerard

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 3 tablespoons extra-virgin olive oil
• 1 lemon zest and juice
• kosher salt and freshly ground pepper
• 1/2 cup all-purpose flour
• 3 tablespoons salted butter
• 1/2 lemon sliced
• 3 cups cherry tomatoes
• 4 garlic cloves, smashed
• 2 tablespoons fresh thyme leaves
• crushed red pepper flakes
• 1/2 cup dry white wine, such as pinot grigio
• 1 handful fresh basil leaves,roughly chopped
• grated Parmesan cheese, optional

Instructions

• Rub the chicken all over with 1 tablespoon of the olive oil and the lemon zest, and season generously with the salt and pepper. Sprinkle the flour evenly over the chicken, pressing it to adhere.
• Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden, about 5 minutes per side. Remove the chicken from the skillet and set aside on a large plate.
• In the same skillet, combine the butter and the lemon slices. Sear the lemon until caramelized, about 30 seconds per side. Remove the lemon from the pan and set it aside with the chicken.
• Increase the heat under the skillet to high and add the tomatoes, garlic, thyme, and a pinch of salt, pepper and red pepper flakes. Cook until the tomatoes begin to burst, 4 to 5 minutes. Reduce the heat to medium-low and stir in the wine and lemon juice, scraping up any browned bits on the bottom. Return the chicken to the skillet, increase the heat to medium and simmer until the chicken is cooked through, 10-15 minutes.
• Transfer the chicken to a serving platter and top it with basil and the caramelized lemon slices. Spoon the sauce over the top and scatter tomatoes all around. If you want, you can add a sprinkle of Parmesan cheese to the top.

Notes

The recipe author says you can swap out the wine for 1/4 cup apple cider  or champagne vinegar and 1/4 cup low-sodium chicken broth.

The link for more information on the cookbook is listed below:

https://www.halfbakedharvest.com/cookbook/half-baked-harvest-super-simple/

Welcome to Sugar, Sunshine and Flowers!

My sister, Laurie, and I have talked about putting a blog together for several years, then Kari, my sister-in-law, added her encouragement and here we are! We hope to share our love for family, food, DIY projects and being outdoors!

The past few years all three of us have become empty nesters.Transitions are never easy – but we learning to adjust to this new stage. It is such a joy to see our children finding their niche in the adult world – and it makes us smile when they text us for a recipe, directions on how to do a home project – and even to babysit their dog!

So for our first blog, I am going to share our recipe for Chicken Noodle Soup – what is more like coming home than chicken noodle soup? Especially on these cold Missouri winter days.

Buying rotisserie chicken saves time and adds a delicious favor to the soup. If you are like me, the other ingredients are basic staple pantry items. Start by dicing up one onion and about 5 stalks of celery. Peel and slice one pound of carrots. Saute these vegetables in butter in Dutch oven or large pot until they start to soften, about 5 minutes.

Add one can Cream of Chicken soup, 1 teaspoon of the original Mrs. Dash Seasoning, stir. Add 64 oz. of Chicken Broth, stir, cover and bring to a boil. Add frozen (I prefer Reames frozen egg noodles) or dried noodles, cook length of time recommended on package, usually about 20 minutes. When noodles are tender, add cut up rotisserie chicken. May want to add a bit more salt, pepper, or top with parsley. So good on a cold winter night.

Print Recipe

Chicken Noodle Soup

So good on a cold winter night!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Soup

Cuisine: American

Keyword: Soup

Servings: 8

Author: Mary Beth

Ingredients

• 3 tablespoons butter
• 1 pound carrots peeled and sliced
• 5 stalks celery sliced
• 1 yellow onion diced
• 10 1/2 ounce can Cream of Chicken Soup
• 64 ounces chicken broth
• 1 teaspoon Mrs. Dash Original Seasoning
• 1 rotisserie chicken cut in bite size pieces
• 12 ounce noodles, frozen or dried
• Optional – salt, pepper, parsley to top

Instructions

• Sauté carrots, celery and onion in butter until vegetables begin to soften.  Stir in Cream of Chicken soup and Mrs. Dash Seasoning.  Add chicken broth and bring to a boil.

  Add noodles and cook 20 minutes, or according to package directions.  Add chicken and bring to a simmer.  Taste and add additional salt, pepper, or Mrs. Dash seasoning to flavor.  Let set about 10 minutes.  Optional -top  with parsley.

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