Roasted chicken with apples and onions

Roasted chicken with apples and onions

Ingredients:

1 roasting chicken

3 Granny Smith apples, cored and sliced

2 large yellow onion, cut in wedges

1 tablespoon melted butter

2 teaspoons dried oregano

Fresh thyme

Instructions:

Preheat oven to 375 degrees. Place chicken in shallow roasting pan. Season inside generously with salt, pepper, thyme, and orgegano. Stuff the apples and onion into the cavity of the chicken. Leftover apples/onions can be arranged around the chicken. Brush butter all over the chicken and sprinkle with oregano and thyme. Season cavity all over with salt and pepper. Roast for 70 to 80 minutes, until a meat thermometer inserted deep into the breast reaches 160 degrees. Let chicken stand for 10 minutes. Serve chicken with apples and onions on the side.

I have done this many times most recently doubling the recipe for two Xmas parties. 

Rosemary potatoes

Rosemary Potatoes: 

Preheat oven to 450°. Combine 1 tablespoon olive oil, 1 teaspoon chopped fresh thyme, ½ teaspoon minced fresh rosemary, ¼ teaspoon salt, ¼ teaspoon black pepper, and 12 ounces quartered red potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender. 

Yummy and easy! 

Easy breakfast casserole

We've been making this recipe for many months now. It's super quick and easy. I've modified it from the original I found somewhere. 

1 pkg crescent rolls

1 lb mild sausage, browned and drained

6 eggs, beaten

Pepper, garlic powder, onion powder, to taste

2 cups shredded cheddar cheese

Preheat your oven to 350. Take a 9×13 pan and spray it with Pam. Roll out crescent rolls in the bottom of the pan. Layer cheese sausage and egg mixture. Bake at 350 for 30 mins.