Roasted Summer Chicken

Roasted Summer Chicken

After weeks of summer prep and camp shopping, I am SO HAPPY that I can officially say welcome the start of summer. The kids are in camp. Everyone is settled in. And I am relishing every moment.

I try to keep dinners simple in the summer, but after a day of running around in the summer heat, and hours spent at the pool, my kids voracious appetites demand more than just frozen pizza. They are HUNGRY! I try to keep the fridge stocked with lots of fruits and veggies, plenty of protein in the freezer and fresh herbs on the window sill.

I think we all associate summer with barbecue but I try to do away with heavy bottled sauces and season food simply instead. Juicy seasonal tomatoes, fresh summer corn and a bunch of fragrant basil are always handy, which is how this delicious light summer dinner came together in no time. My kids literally licked their plates clean!

Now that corn is in season, here’s a great trick for cutting it!!

Israeli couscous is another summer staple – it rounds out the meal, cooks in five minutes, and isn’t as heavy as other starches. But feel free to serve with any starch of your choice!

Related Recipes:

ratatouille roast chicken
corn and heirloom tomato salad with basil lime vinaigrette 

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6 thoughts on “Roasted Summer Chicken

  1. I saw lime juice in ingredient list but it wasn’t mentioned in the instructions …. can you elaborate on when to use it ? And is it necessary? I am in Israel and not sure we can get it …

    1. It does add a lot but you can sub with lemon juice if you like. I edited the recipe to explain when to add it, thanks for pointing it out!

  2. I made this for Shabbos last week and it came out delicious! I didn’t have basil leaves so I defrosted some cubes.

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