Wow, I can not believe how long it has been from my last post. The day's just seem to be disappearing and before I know it, dinnertime has rolled around and I am too tired to take any pictures. September was not the best month for us, but October is getting off to a FANTASTIC start.
Belle has been cleared by her surgeon to go back in the pool! Just in case you are curious, a 3 legged dog does not swim in a circle :)
I just had to share this video with you, Belle has been such a little trooper through all of this! She has been having LOTS of physical therapy with family and friends. It has been incredible the support and love we have received from everyone. She is doing AWESOME and life is good!
Our good boy Apollo has been incredible through all this! Keeping a very close eye on his little sister. To reward him for all his hard work, I made his favorite dinner last night, Roast Chicken.
The temperatures in Florida are starting to cool down which put me in the mood for a fall meal, Cider and Rosemary Roasted Chicken with Sweet Potatoes and Carrots.
For the chicken, I zested a lemon and then cut it into quarters. I combined the lemon zest with some chopped rosemary in a small bowl. I rubbed the chicken with one quarter of the lemon and then sprinkled it with some salt and pepper. I rubbed the lemon zest and rosemary on the chicken, inside and out and stuffed the chicken with a quartered apple, a quartered red onion and the quartered lemon. I combined a cup of apple cider with some rosemary and poured half over the chicken. I roasted the chicken for about 1 1/2 hours at 325 degrees, basting occasionally. I tossed some chunked sweet potatoes and carrots with a little olive oil and then sprinkled them with some cinnamon, salt and pepper. I scattered the veggies around the chicken and poured the remaining apple juice around. I continued to roast for another hour. I gotta tell you, the aroma was incredible! When the chicken was done, I transferred it to a cutting board to rest. I turned the oven off, but left the veggies in to stay warm. According to Apollo, this is the BEST chicken I have EVER made!
Cider and Rosemary Roasted Chicken with Sweet Potatoes and Carrots
1 lemon, zested and then cut into quarters
1 tablespoon chopped fresh rosemary leaves or 1/2 teaspoon dried
1 oven stuffer roaster, about 4 to 5 pounds, rinsed and patted dry
1 small red onion, peeled and quartered
1 tart apple, such as Granny Smith or Stayman, cut into quarters
Sea salt, to taste
Freshly ground black pepper
1 cup apple cider
3 sweet potatoes, scrubbed and cut into large chunks
3 carrots, peeled and cut into large chunks
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Preheat the oven to 325°F.
Rub the entire chicken and the cavity with one of the lemon quarters, then discard it. Season the chicken with salt and pepper.
Rub the cavity of the bird with the lemon zest mixture. Place in a cast iron skillet and stuff with the remaining lemon and the onion and apple quarters.
In a small bowl, combine the apple cider and the remaining rosemary. Pour half of this over the chicken and place it in the oven. Roast about 1 1/2 hours, basting occasionally with pan juices Toss sweet potatoes and carrots with oil, sprinkle with cinnamon, salt and pepper. Scatter around chicken in skillet. Pour remaining apple cider on vegetables. Continue to roast for about another hour.
Transfer chicken to a serving platter and let rest 10 to 15 minutes before carving. Allow vegetables to cook in oven until chicken is carved and ready to plate.