Lemon Roast Chicken
A 3 1/2-4 lb. roasting chicken
Rosemary sprigs, optional
Salt & pepper
1 tbsp. butter
Preheat oven to 425 degrees. Place chicken in roasting pan or 13x9 baking pan. Place half the lemon and the rosemary, if using, inside. Rub chicken with salt and pepper, getting some of it under the skin. Rub with butter, then drizzle with olive oil. Toss potatoes and carrots around the bottom of the pan (or cook them separately, drizzled with a little olive oil, in a small baking pan, if you don't want the added calories from roasting them in chicken fat). Cook about an hour and 15 minutes, until meat thermometer reads 165 degrees when inserted into the inner thigh, not touching the bone. Remove from oven and sprinkle with juice from remaining lemon half. Let stand, tented with foil, in the roasting pan for about 15 minutes. Serves 2-4. Any leftover meat makes for a terrific chicken salad.
Snow Peas with Lemon Tarragon Butter
1/2 lb. snow peas, trimmed
3/4 tbsp. butter, room temperature
1 tsp. finely grated lemon zest (dried works fine, if you have it around)
1 tsp. finely chopped tarragon (dried works fine, if you can't find fresh)
1 tsp. finely chopped parsley
Salt and pepper
Drop snow peas into boiling water and cook until crisp-tender, about a minute and a half. Mix everything else together. Drain snow peas and toss with butter. Serves 2.