Chicken and Veggie Roast

Can't wait until Thanksgiving for slow roasted bird? Try this delicious, skin stuffed chicken roast! You will want to give yourself at least a few hours to cook this dish. I did not tie the legs together, like I have seen done, but you can, if you know how to do that. Also, if you cannot find the sun - dried tomato paste the recipe calls for, just boil down some sun-dried tomatoes, then put them in the food processor. It worked just fine for me.

-1 chicken (5 pounds 8 oz.)
-a few rosemary sprigs
-3/4 cup coursely grated feta cheese
-2 tbsp sun-dried tomato paste
-4 tbsp butter, softened
-1 bulb garlic
-2 lb New potaoes, halved
-1 each red, green, yellow, bell peppers, seeded, chopped
-2 zucchini, sliced
-2 tbsp olive oil

1) Preheat oven to 375 degrees. Wash and drain chicken well. Carefully cut between the skin and the top of the breasts. Slide a finger into the slit and carefully enlarge it to form a pocket. Continue until the skin is lifted away from both breasts and the top of the legs.
2) Chop the leaves os 3 rosemary stems. Mix with the feta, sun-dried tomato paste, butter, and pepper to taste. Spoon the mixture under the skin. Put the chicken in a large roasting pan, cover with foil, and cook for 40 minutes.
3) Break the garlic bulb into cloves, but do not peel. Remove the roasting pan from oven and add vegetables and garlic. Drizzle with oil, tuck in a few rosemary sprigs, and season with salt and pepper. Cook for another 40 minutes, then remove the foil. Return to the oven uncovered and cook for another 40 minutes, until chicken is thoroughly cooked.

Willow's Chicken Francaise

I got this recipe from The "Life At Willow Manor" blog. Every now and then I try her recipes. The photo of her final product looks much better than mine, but I am sure it tastes just as delicious. This dish is comfort food with a gourmet twist-and the sauce: pure liquid heaven. Make sure to make extra, and pour it all over the chicken and the rice.

4 large boneless skinless chicken breasts
1/2 cup vegetable oil
1 cup flour
3/4 tsp salt
1/2 tsp pepper
2 large eggs
1/2 stick butter
1/2 cup dry white wine
1/2 cup low sodium chicken broth
2 Tbsp freshly squeezed lemon juice
1 Tbsp flour
2 Tbsp half and half
1 tsp tarragon (or 1/4 cup chopped fresh flat leaf parsley)
1 whole lemon, thinly sliced
.
Place chicken breasts between 2 sheets of plastic wrap and gently
pound with flat side of a meat mallet until 1/4 inch thick.
.
Heat oil in a 15 inch heavy skillet over moderate heat til hot.
.
While oil is heating, stir together flour, salt, pepper in shallow bowl.
Dredge chicken, one piece at a time in flour mixture, shaking off
excess. Lightly beat eggs in another shallow bowl. When oil is hot,
dip floured chicken into beaten eggs to coat, letting excess drip off.
.
Then fry, turning over once, until golden brown and cooked through.
Transfer to a plate lined with paper towels and cover loosely with
foil.
.
Pour off and discard oil, then heat butter over low heat until foam
subsides. Add wine, broth and lemon juice and boil, uncovered,
stirring occasionally until sauce is reduced to about 3/4 cup or so.
.
Whisk in about 1 Tbsp flour, then remove from heat and whisk in
about 2 Tbsp of half and half. (Sauce should be on the thin side.)
Add tarragon or parsley. Immediately spoon sauce over chicken,
top with lemon slices and serve.