Valentine Dinner Recipes for an
Easy & Delicious Holiday

Roasted Lemon Chicken de Provence with Fingerling Potatoes

You will make this again and again. No reason a special dinner...and a special night...should only come once a year.

Ingredients

• 1 whole chicken (3-4 lbs)
• 1/2 cup fresh lemon juice
• 3 whole lemons...including 1 sliced for garnish
• 1 T. Kosher (coarse) salt
• 1/2 t. pepper
• 1 tablespoon dried herbes de Provence (fresh is even better)

Directions

1. Preheat the oven to 400 degrees.

2. Wash and dry the chicken well. Pour the lemon juice over the chicken, both inside and out. Salt and pepper the chicken inside and out.

3. Prick 2 whole lemons 3-6 times each in different places with a fork and place deep inside the cavity of the chicken. Place chicken breast side down in a roasting pan fitted with a rack.

4. Put the chicken in the oven. Lower the oven temperature to 325 degrees and roast uncovered for 45 minutes.

5. Remove and turn breast side up. Roast an additional 75-90 minutes until a meat thermometer reads 180 degrees when placed in the thigh and the juices run clear when the thigh is pricked with a fork. There is too much variation in oven temperatures, chicken sizes, pan thickness, etc. to be exact with time when cooking chicken...so use the thermometer temperature.

6. Let the chicken cool 10 minutes before carving. Pour the juices from the roasting pan on top of the sliced chicken. Garnish with fresh herbs and lemon slices.

Roasted Baby Potatoes de Provence

Ingredients

• 1 pound small potatoes, baby Yukon gold or red skin potatoes, scrubbed ( or use baking potatoes, parboiled and cut into wedges)
• 1 tablespoon dried herbes de Provence (fresh is even better)
• I Can't Believe It's Not Butter Spray...or use real butter
• Salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees.

2. Lightly spray a large shallow baking dish (Pyrex works well) with non-stick spray.

3. Scrub potatoes and cut large ones in half length wise.

4. Spray the potatoes generously with the butter spray. Sprinkle with the herbes, salt and pepper.

5. Place potatoes in shallow baking dish with sliced ones skin side down. Space them out so they aren't piled up on top of each other.

6. Roast the potatoes until they are tender and golden, turning them occasionally with tongs, 25-60 minutes. There is too much variation on the size of potatoes and oven temperatures to be exact on the time. Just roast them until they are tender when stuck with a fork.

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