Recipe Page: Lemons

Lemon Garlic Roast Chicken

Duration: 1 hour 15 mins

Savoury, juicy, and absolutely delicious.

Utensils

  • Roasting pan

Ingredients

  • 1 whole chicken (about 4-5 pounds)
  • 2 lemons, sliced
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
  • 1 cup chicken broth

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the chicken and pat it dry with paper towels. In a bowl, mix minced garlic, olive oil, fresh thyme leaves, salt, and black pepper.
  3. Rub the chicken with the garlic and thyme mixture, both inside and out.
  4. Place sliced lemons in the cavity of the chicken.
  5. Tie the legs together with kitchen twine and place the chicken in a roasting pan.
  6. Pour chicken broth into the pan.
  7. Roast in the preheated oven for 1 hour or until the internal temperature reaches 165°F (74°C).
  8. Allow the chicken to rest for 10 minutes before carving.

Lemon Parmesan Orzo with Roasted Vegetables

Duration: 40 minutes

A delicious Orzo jam-packed with tasty goodness.

Utensils

  • Baking sheet

Ingredients

  • 1 cup orzo pasta
  • Zest and juice of 2 lemons
  • 1/2 cup grated Parmesan cheese
  • 2 zucchinis, diced
  • 1 bell pepper, diced
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss diced zucchinis, diced bell pepper, and sliced red onion with olive oil, salt, and black pepper. Spread on a baking sheet.
  3. Roast the vegetables in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
  4. Cook orzo pasta according to package instructions. Drain and transfer to a serving bowl.
  5. Add lemon zest, lemon juice, grated Parmesan, and roasted vegetables to the orzo. Toss to combine.
  6. Garnish with fresh basil leaves before serving.

Lemon Garlic Quinoa Salad

Duration: 15 minutes

Lemony quinoa with a delicious hint of garlic.

Utensils

  • Large mixing bowl

Ingredients

  • 1 cup quinoa, cooked and cooled
  • Zest and juice of 1 lemon
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • Fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, salt, and black pepper.
  2. Add cooked and cooled quinoa to the bowl and toss to coat.
  3. Add diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley. Mix well.
  4. Adjust seasoning as needed and refrigerate before serving.
  5. Serve as a refreshing vegan lemon garlic quinoa salad.