06 November 2009

Local Autumn Dinner: Roasted Lemon-Herb Chicken with Sweet Potato Fries

We have a few staple meals in our household and one of them is definitely chicken. Donny's favorite. I found this great roast chicken recipe here from WFM. Use local chicken breast or leg & thighs. Instead of buying lots of herbs at the store I picked a few handfuls of herbs from my garden, i.e. basil & parsley. The recipe is very easy, but it does call for overnight preparation.

Homemade sweet potato fries are a delicious side to any meal, especially roast chicken. The recipe is simple, but make sure you have enough oil and a frying pan deep enough. (See below for saving oil.) Candy thermometer is also a good idea. Shout out to Junio for this recipe!

1-2 large sweet potatoes is enough for 2 people. First peel the sweet potatoes and cut into thin strips. The thinner they are the quicker they will cook.

In a small prep bowl combine 1 tsp. of each: minced fresh garlic or garlic flakes, pepper & salt, chili powder. Also add in 1 tsp. each of a couple dried herbs. Any combination of parsley, basil, oregano or your favorite is tasty. Mix thoroughly and set aside.

Fill your pan half-full with oil (safflower, corn, or canola will all do the trick). Boil oil until it reaches 350 degrees. Gently toss sweet potato strips into pan. Make sure all strips are full covered with oil. Feel free to have your partner test one of the fries. Should cook fully in about 3-5 minutes. Prepare a bowl with a paper towel lining. With tongs or slotted spoon, carefully remove fries from oil and place into lined bowl. Scatter seasoning over fries and toss to your liking.

If you are having a lot of people or only have a small pan, repeat the frying/seasoning process with multiple batches.

Enjoy fries with some homemade ketchup.

**Oil can be reused. Wait until you are finished with dinner to allow the oil to cool. Carefully pour oil into a glass jar with secure lid. Make sure most food bits stay in pan. Keep in refrigerator for multiple uses.**

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