Roasted chicken, zucchini fritters, and long grain rice

For this dinner, I decided to roast a whole chicken and then pair it with fresh zucchini from my garden, and some beautiful long-grain rice for a light ”end of summer” dinner!

The chicken

Roasted chicken

Roasted Chicken with Garlic and Herbs

Ingredients

• 1 recipe chicken brine optional but highly recommended
• 5 lb whole chicken
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 onion peeled and quartered
• 1 lemon quartered
• 6 tablespoons butter softened
• 2 teaspoons minced garlic
• 2 teaspoons fresh thyme leaves minced
• 2 teaspoons fresh rosemary leaves minced
• 1 tablespoon fresh parsley leaves minced
• salt and pepper to taste go easy on the salt if you’ve brined your chicken

Instructions

1. Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it’s done brining.
2. Preheat the oven to 400 degrees F.
3. Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion, and lemon.
4. Tie the chicken legs together with kitchen twine.
5. Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
6. Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
7. Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
8. Check on your chicken every 20 minutes – if the skin is getting overly dark, cover the chicken with foil.
9. Let the chicken rest for 10 minutes before carving. Serve with pan drippings.

The zucchini

Easy Zucchini Fritters

https://www.allrecipes.com/recipe/241422/easy-zucchini-fritters/

Ingredients

• 1 ½ pound zucchini, grated
• 1 teaspoon salt
• ¼ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• kosher salt and ground black pepper to taste
• 2 tablespoons olive oil

Instructions

1. Toss zucchini and salt together in a large colander and place in the sink to drain for 10 minutes.
2. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
3. Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
4. Heat olive oil in a large skillet over medium-high heat.
5. Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

The long-grain and wild rice

Wild rice pilaf

Wild Rice Pilaf

Ingredients

• 2 cups wild rice blend (such as Lundgren’s)
• Regular strength chicken or vegetable broth (enough to use instead of water, for cooking rice according to package instructions)
• 1/4 cup salted butter, sliced
• 1 large onion, chopped
• 1 cup thinly sliced baby carrots
• 2 cups freshly shaved brussels sprouts
• 4 garlic cloves, minced
• 1 tsp dry Italian seasoning
• 1/4 tsp freshly ground black pepper

Instructions

1. Cook rice according to package instructions, using the broth instead of water. When cooking time is up, do not open the lid; turn heat off and keep the lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer for another 10 minutes.
2. While rice is cooking, add butter to a large/deep skillet over medium-high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook for 5 minutes,  stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.
3. Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.