Spring Chicken INGREDIENTS (SERVES 2): 1 Cornish Hen 1 Tablespoon Olive Oil 1 Spring of Rosemary Salt & Pepper to Taste COOKING UTENSILS: Oven Safe Dish with Edges Basting Brush
STEP - BY - STEP INSTRUCTIONS: 1. Preheat oven to 375 o 2. Drizzle chicken with olive oil and season with salt and pepper. 3. Bake for 45 minutes to 1 hour. Brush the oil from the pan on top of the chicken every 15 minutes.
4. Bake until golden brown on top. Check temperature with meat thermometer. Chicken should be 165 o F internal temperature. (This can also be made over a campfire in a Dutch oven.)
Roasted Potato & Carrot Salad SALAD INGREDIENTS: 10 to 15 Fingerling Potatoes cut in half 2 Carrots, peeled and cut into 1 inch pieces
1/2 Red Bell Pepper, diced 1/2 Shallot, Sliced Thin 1/2 Bag of Mixed Greens 1 Tablespoon Olive Oil Salt & Pepper to Taste
MUSTARD & DILL VINAIGRETTE INGREDIENTS: 1/4 Cup Olive Oil Juice of 1 Lemon 1 teaspoon Grey Poupon Mustard 1 Tablespoon Honey 1 Tablespoon Fresh Dill 1/2 teaspoon Salt 1/2 teaspoon Pepper COOKING UTENSILS: Knife Cutting Board Mason Jar for Dressing Measuring Spoons Measuring Cup Mixing Bowl Container for chopped ingredients (if making ahead) STEP - BY - STEP INSTRUCTIONS: 1. Half the larger potatoes and chop the carrots and place them in the pan with the chicken. Drizzle olive oil and
season with salt and pepper to taste. 2. Cook potatoes and carrots for 30 minutes with the spring chicken in the same pan. Stir potatoes and carrots after 15 minutes. Remove them from the pan once their cooking time is up. 3. Rinse vegetables. Chop lettuce, bell pepper, and shallot. Toss together on serving dish or a container if making ahead of time. 4. Once the carrots and potatoes are done, spoon onto the salad. 5. Put all dressing ingredients in a mason jar. (This can be made ahead of time) 6. Shake dressing just before serving, drizzle over salad. 7. Enjoy with the spring chicken!
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