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Roasted Asparagus with Herbes de Provence

Reviewed: Mar. 25, 2013
I have done my own version of this recipe for many years now. I don't like Herbs de Provence, so I just use the juice of one freshly squeezed lemon and I add the zest of the lemon as well, salt & pepper. Try grilling them--it's even better! Such a fresh, crisp, and refreshing way to welcome spring!
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Juicy Roasted Chicken

Reviewed: Feb. 20, 2013
This is similar to a recipe I've used with consistent, awesome results. The chicken is always juicy! Brine it with a brining recipe of your choice if you have time, and it will be even more tasty & juicy! I always season the bird inside and out with salt, pepper, garlic powder, and onion powder. Then I put a medium peeled & quartered onion, several whole peeled cloves of garlic, celery, carrots, and rosemary in the cavity as well. Adding the fresh veggies & herbs amps up the flavor. (If you like spicy, add some whole jalepenos!) Always test with a thermometer in the thickest part of the thigh and breast to make sure it has reached a safe internal temp of 180.
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