Today on DelmarvaLife –
Open a book and let your imagination fly. That’ll be easy to do at the Sussex Children’s Book Festival. We learn about this fun-filled, family event.
Can you imagine holding the same job for more than sixty years? We’ll introduce you to the living legend in Tilghman Island who’s done just that.
Pappardelle Pasta and Pesto is what’s on the menu today as we welcome Chef Peter Scioli of Touch of Italy in Rehoboth Beach to the DelmarvaLife Kitchen. We also learn about the Top Chef of the Culinary Coast event.
It’s Most Wanted Monday. We have fugitive that local law enforcement need to know the whereabouts of in order to get them behind bars.
It’s the time of year when you never know when you’re going to need a gift. If you are looking for a gift for the fun, funky, and fabulous person in your life, look no further than Pottery Place in Fenwick Island. 102.5 WBOC‘s Leah Rizzo stopped by to check out the stupendous stock.
Lots of colorful veggies, lots of lemon, and lots of lip-smacking flavor gives us a chicken dinner recipe we know you’re gonna love. Our Lemon Rosemary Chicken has a light touch but is packed with flavor for a dinner recipe that’s absolutely perfect to cook up during spring or summer.
What You’ll Need
- 1/2 cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 (4- 5-pound) roasting chicken
- 2 yellow squash, cut into 1-1/2-inch chunks
- 2 carrots, cut into 1-1/2-inch chunks
- 2 zucchini, cut into 1-1/2-inch chunks
- 6 small red potatoes, cut into quarters
What to Do
- Preheat oven to 350 degrees F.
- In a large bowl, combine oil, lemon juice, rosemary, garlic powder, salt, and pepper; mix well.
- Place chicken on a rack in a large roasting pan. Rub half the seasoning mixture evenly over the whole chicken, including the cavity.
- Place vegetables and potatoes in the bowl with the remaining seasoning mixture and toss to coat well. Place vegetables around chicken in roasting pan.
- Bake 1-1/4 to 1-1/2 hours, or until no pink remains in the chicken and the juices run clear, basting chicken and vegetables occasionally.
Notes
Looking for a dessert to top off this delicious chicken dinner? Why not try our easy Tortilla Fruit Pizza for a refreshing and eye-catching finale!