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Herb Roasted Chicken and Corn and Squash Saute

Herb Roasted Chicken and Corn and Squash Saute

 Herbs and spices used (Paprika, Ground Mustard, Oregano, Basil and Parsley Flakes) Soften 1/2 stick of butter, mix in spices and herbs and spread over the chicken. (Rinse chicken in cold water, pat dry with paper towel.) Roast at 350 degrees for about 1 1/2 hours. It depends on the size of the chicken. The rule of thumb is about 20 minutes per pound.
 Sorry about the photo. I was so eager to eat it that I forgot to take the photo before cutting into it lol!
 Corn and Squash Saute:

5 ears Corn
1 Zucchini, diced
1 Yellow Squash, diced
1 Red Pepper, diced
1 Red or White Onion, diced
3T Olive Oil

I cooked the corn first in boiling water for about 10 minutes and then let it cool in the fridge for about 10 minutes. I stood the corn upright and cut the corn off the cob and set it aside. Heat a large frying pan (medium heat), add olive oil. Cook onion and red pepper first for about 3-4 minutes. Add zucchini and squash and cook about 5 minutes. Add corn and mix in well, cooking another 3 minutes. Serve with Herb Roasted Chicken, pictured below:

You'll notice there is gravy on the chicken. You don't have to make a gravy, but if you want to, here's a basic recipe:

Make a slurry with flour and water, whisking together until the mixture is smooth, about 1/2c water to 1/3c flour. Reserve liquid from the roasted chicken and pour it in a small saucepan. Bring to a boil, then add the slurry slowly, until it starts to thicken slightly. Simmer for about 10-15 minutes to cook out the flavor of the flour. You may not use all of the slurry, it depends on how much liquid you get from roasting the chicken.

ENJOY!

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