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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...

Roasted Lemon Rosemary Chicken with Potatoes

 Roasted Lemon Rosemary Chicken with Potatoes Recipe


Roasted Lemon Rosemary Chicken with Potatoes Recipe

A hearty and flavorful one-pan meal featuring juicy chicken, tender potatoes, and fragrant rosemary.


Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved (or quartered if large)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 lemon, sliced into thin rounds
  • 2-3 sprigs fresh rosemary
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • Juice of ½ lemon
  • Optional garnish: chopped fresh parsley

Instructions:

  1. Preheat Oven:

    • Preheat your oven to 425°F (220°C).
  2. Season the Chicken:

    • Pat the chicken thighs dry with paper towels.
    • Rub each piece with a little olive oil and season generously with salt, pepper, paprika, and oregano.
  3. Prepare the Potatoes:

    • In a large mixing bowl, toss the halved potatoes with 1 tablespoon of olive oil, minced garlic, and a pinch of salt and pepper.
  4. Assemble the Dish:

    • Arrange the potatoes in a single layer on a large baking sheet or roasting pan.
    • Nestle the seasoned chicken thighs among the potatoes.
    • Place lemon slices and rosemary sprigs on and around the chicken.
  5. Roast in the Oven:

    • Roast for 35-40 minutes, or until the chicken is golden and has an internal temperature of 165°F (75°C).
    • Stir the potatoes halfway through cooking to ensure even browning.
  6. Add Lemon Juice:

    • Remove the pan from the oven and drizzle the chicken and potatoes with fresh lemon juice.
  7. Serve:

    • Transfer the chicken and potatoes to a serving platter.
    • Garnish with chopped parsley if desired.

Tips:

  • Make it crispy: For crispier chicken skin, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
  • Add veggies: You can include other vegetables like carrots or green beans for added color and flavor.
  • Meal prep: This dish stores well; reheat in the oven to maintain crispness.

This dish is perfect for a comforting family dinner or an elegant meal to impress guests!

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