Roasted Chicken

Estimated cooking time: 1 1/2 to 2 hours

Ingredients:

• 2 kilo dressed chicken (broiler)

• 2 cups of lemon grass (tanlad)

• 3 tablespoons of cooking oil

• 2 tablespoons of salt

Cooking Instructions:

• Make sure the chicken is clean with no remaining small feathers and no insides.

• Wash thoroughly and pat dry with a paper towel

• Rub the whole chicken with cooking oil as well as the inside cavity.

• Next apply salt all over, again, including the insides.

• Fill the cavity with lemon grass

• Pre-heat oven to 400 degrees Fahrenheit

• Place the chicken on an oven rotisserie.

• If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

• Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

• Serve with mashed potatoes, rice or corn on the side.

Cooking Note:

• If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

Roasted Asparagus Recipe

This healthy vegetable side dish, pepped up with a drizzle of balsamic vinegar, is the perfect accompaniment to roasted meat or poultry. Using virtually no preparation time or hard-to-find ingredients, this roasted asparagus recipe goes from the refrigerator to the table in less than twenty minutes.

Prep Time: 2 minutes

Cook Time: 20 minutes

Ingredients:

• 1 pound fresh asparagus, cleaned and trimmed
• 4 teaspoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Preparation:

Preheat an oven to 425F. Line a large baking sheet with foil and arrange the asparagus in a single layer on the tray. Drizzle the olive oil over the asparagus, toss it gently, and then roast it in the preheated oven for 15 to 20 minutes, until it turns tender and lightly browned.

Toss the roasted asparagus with the balsamic vinegar, salt, and pepper; serve immediately.

This roasted asparagus recipe makes 4 to 6 servings.