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Select fresh herbs to complement poultry like chicken or turkey. Herbs such as rosemary, thyme, sage, parsley, oregano and chives all taste delicious when used to flavor poultry.
Buy skin-on, bone-in chicken breasts to make a herb-and-lemon chicken main dish. Start by preheating the oven to 375 degrees. Rinse your chicken with cool water and pat dry with a paper towel.
Place the chicken in a shallow roasting pan or cookie sheet. Take a teaspoon of fresh rosemary, fresh parsley and fresh thyme and stuff under the skin. Take a thin slice of lemon and stuff that under the skin and pull the skin back over the meat of the chicken.
Sprinkle a dash of kosher salt and fresh ground pepper onto the skin of the chicken. Also sprinkle a dash of smoked paprika and garlic powder. Place the chicken in the oven and roast for 30 minutes or until the juices run clear when the breast is cut with a knife. The internal temperature should reach 145 degrees.
Let the chicken rest on the counter for five minutes before serving. This will allow the juices to redistribute back into the meat. -
Select a cut of beef like a top round for an easy main dish. Top round works well for a roast beef topped with minced garlic and herbs.
Top round should be bright red and lightly marbled with fat. It is a lean cut of meat, so roast it slowly. Take the top round out of the fridge and let it rest for 30 minutes. This will help the meat come to room temperature for more even cooking.
Prepare a shallow roasting pan with olive oil so the roast does not stick to the pan. Place the roast on the pan. Take 12 cloves of garlic and mince. Place the garlic in a small bowl along with a tablespoon of fresh rosemary, a teaspoon of kosher salt and a teaspoon of fresh ground pepper. Combine all ingredients and spread on top of the top round.
Roast the top round in an oven preheated to 325 degrees. The roast should reach 140 degrees. For a medium-rare roast, cook the meat 18 to 20 minutes per pound. For well-done roast beef, cook the round 22 to 24 minutes per pound.
