Herbed~Lemon Chicken w/Pureed Rutabaga & Grilled Asparagus....
courtesy of Elaine Giammetta
2 x 3lb chickens
5 sprigs fresh thyme
5 sprigs fresh tarragon
½ garlic bulb
Method for Chicken
Preheat oven to 400F
Begin by rinsing the chickens in cold water and dry thoroughly. Season the cavities with S&P and stuff each chicken with ½ lemon, quartered, ½ garlic, thyme and tarragon sprigs.
Cut the other lemon into wheel slices and on a foiled roasting tray place three slices under each chicken.
Season the skin of each bird with S&P and drizzle olive oil on each. Rub the seasoning in to the skin. Roast in oven for approximately 10 minutes per pound, until juices run clear. The temperature of chicken should reach approximately 160 degrees in the thickest part of the bird, namely between the thigh and breast. Let chicken sit to allow juices to reabsorb.
3 rutabagas (yellow turnips)
¼ - ½ cup low-sodium chicken broth (enough to mash)
Peel and roughly cut the rutabagas and put them in a medium saucepan. Boil them in salted water for 20 minutes or until soft. Once fork tender, drain completely and return to the boiling pot. Mash them along with ½ cup chicken broth. Taste and season.
2 bunches of Asparagus
Method for Asparagus
Preheat a grill pan on high heat and drizzle olive oil. Season with S&P. Grill asparagus for 4-5 minutes until charred but not over-cooked. Just before serving give them a squeeze of lemon juice.