[4 to 5 pound]

Sunday Dinner December 11, 2016

6 Servings 


1 [4 to 5 pound] roasting chicken

4 lemons – divided

½ cup dry white wine

¼ cup olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon granulated garlic

Fresh herbs [4 rosemary sprigs, 4 sage sprigs and 8 thyme sprigs]

MethodNote:  You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape. 

Position an oven rack in the upper third of the oven.

Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.

Pat the chicken dry with paper towels.

Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper and garlic.

In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.

Prick the remaining 2 lemon with a fork in 3 – 4 places to release the juices and then place them inside the chicken.

Cover, refrigerate and let chicken marinate  2 – 3 hours.

Remove chicken from the refrigerator and let pan come to room temperature while you preheat the oven to 400°F.

Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.

Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.

For safety purposes and the best results use a meat thermometer.  After cooking chicken for the estimated period [~ 15 minutes per pound], insert thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave thermometer in chicken until ready to carve].

Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.

Strain the juice from the roasting pan into a sauce pan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.

Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

Serves 2
3 medium  Sweet potatoes/yams   – 1” dice, with skin
2 tablespoons  Lemon juice – freshly squeezed
½ teaspoon Sea salt  
½ teaspoon Crushed red peppers  
½ teaspoon Oregano            
1 teaspoon Garlic, granulated  
1 teaspoon Onion granulated/powder  
½ – 1 teaspoon  Rosemary, ground  
 2 – 3 tablespoons Olive oil 
Preheat oven 450 degrees
Lightly wipe a sheet pan with 1 tablespoon oil
Scrub sweet potatoes/yams with a vegetable brush; remove tips and any bad spots
Cut potatoes in half lengthwise then in half again, lengthwise.  Proceed to cut potatoes in approximately 1 inch cubes
Place potatoes in a bowl then pour on the lemon juice, mix thoroughly.  Let the potatoes rest 5 minutes to absorb the juice
Add all dry ingredients and mix thoroughly (preferably by hand)
Once potatoes are well coated with the dry ingredients pour on the olive oil, starting with 2 tablespoons.  Mix until every piece is coated with oil then transfer to the (lightly oiled) sheet pan
Place in hot oven and bake 30 minutes.  Check potatoes, if they are too dry, add another tablespoon of oil and mix.  You do not want greasy potatoes so careful with the oil (If they look oily then they are too oily).  You just want a slight oil coating. Cook an additional 15 minutes or until potatoes are soft/crunchy

Note: If potatoes are touching, they will steam and have a soft texture.  If they are separated, they will brown and have a crunchy texture.
4 Servings

3 tablespoons grapeseed oil
6 – 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
1 orange

Heat oil in large saute pan, add garlic and whole dried chili peppers and saute until garlic is medium brown.
Add turnip greens and seasonings and saute until greens are wilted.
Squeeze orange over greens, stir and cover.
Let greens continue to cook from residual heat and soak up the orange juice.  

4 Servings
3 – 4 ears fresh corn on the cob
1 tablespoon olive oil
1 large red bell pepper, diced
1 large jalapeno pepper, seeded, diced
1 medium red onion, diced
1 tablespoon garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red chili peppers
1 teaspoon oregano or thyme

Clean corn by removing husk and silk.  Rinse corn and scrub with a vegetable brush to remove all of the silk.
Using a sharp knife, cut the corn off of the cob
In a large skillet, heat the oil, add the peppers, onions, garlic and a pinch of salt and saute 3 minutes.
Add the corn and remaining seasonings and saute until corn is tender, approximately 15 minutes, stirring occasionally.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2016/12/sunday-dinner-december-11-2016.html.