Roasted Chicken and Potatoes with Lemon Sauce

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

I love sauces! Lemon sauce is one of my favourites (next to cream sauce of course).

Roasted Chicken and Potatoes with Lemon Sauce

Original chicken recipe from Allrecipes.com

Makes 4-6 servings

Ingredient

1 chicken cut into pieces (or 6-8 assorted chicken pieces)
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon black pepper
pinch cayenne
1/4 teaspoon garlic powder
1 onion sliced
4 medium potatoes, sliced
1 tablespoon oregano
salt & pepper
1/4 cup fresh lemon juice
1 cup chicken stock
2 tablespoons cold water
1 tablespoon corn starch

Directions

Preheat oven to 400F.
Run your finger between the chicken skin and flesh. Rub some spices under the skin and then on top of the skin.
Place sliced onion on the bottom of a glass baking dish and add chicken pieces on top. Bake for 40-60 minutes or until juices run clear. The time will depend on the size of your chicken pieces.
To prepare the potatoes, mix oregano, salt, pepper, lemon juice and chicken stock in a glass baking dish. Add potatoes. Cover and cook alongside the chicken for about 30 minutes or until potatoes are tender.
Remove chicken and potatoes to serving dishes and cover to keep warm. Transfer the juices from the chicken and the potato into a pot. Try not to get the onions in the pot. There should be about 2 cups liquid. If not add more stock. Bring to a simmer over high heat. Mix corn starch and cold water and add to simmering pot. It should thicken right away. Serve hot over potatoes and chicken.