On Easter Sunday I made an Oven Roasted Chicken Dinner. This is usually my go-to holiday meal for Thanksgiving and Easter. We love it!
It cooks for a total of 2 hours, this is after the first half hour. As long as you brine the chicken and baste it during cooking, it's so darn tender. I put it on a bed of root veggies during cooking and the veggies turn out just as tender and flavourful!
After two hours, the skin is nice and crisp and the veggies melt in your mouth. We had some leftovers for dinner last night. Our favourite rotisserie chicken restaurant is called St-Hubert, I think it's just in Quebec and maybe some parts of New Brunswick. They have the best chicken we've ever tasted. I've been trying to perfect the rub on this chicken for years now and I think I've got it!
I'm very impressed by the amount of alfalfa sprouts that I got from 1 tbsp of seeds! They are so crunchy and delicious!
I didn't get as much from the same amount of seed with the Spring Salad mix though. I tasted that one, and I think it will be an acquired taste for me, it's very...hmmm...sprouty? Very earthy...I don't know, I know I'll get used to it though!
Today is my big shopping day and I'm just waiting another half hour to call the vet to renew Oscar the cat's allergy pills, then I'm off!
*** Lemon Update ***
I got a response from the company mycitrustree.com:
"Your lemon will ripen some more off the branch but not as much as you would think. Know that that lemon is probably good to go and you will definitely enjoy the flavor. Completely sweeter and better than the store bought. In my opinion.
Hope this helps!"
So I think we'll be tasting it sooner than later!