Rosemary Chicken and Loaded Baked Potatoes

Rosemary Chicken and Loaded Baked Potatoes— 2 hours total time Ingredients: for the chicken— Whole Chicken— washed and dried 2-3 tbsp olive oil 1/2 cup of butter 3-4 Fresh Rosemary springs, I pull the leaves off and cut them 3 garlic cloves minced Zest of 4 lemons Salt and pepper Fresh juice of 2 lemons Optional— If you want to stuff the inside: Slice the remaining lemons, an onion, and add a few springs of rosemary to the cavity Preheat your oven to 425 degrees. Add the butter, olive oil, rosemary, garlic, and lemon zest to a bowl and stir until combined. Salt and pepper the chicken and brush the butter mixture onto the chicken— cover the whole thing. Squeeze the juice from two lemons directly onto the chicken and put the stuffing mixture into the cavity of the chicken. Place in roasting pan and cook for 45 mins, then take the chicken out and baste it. Return it to the oven and let it cook until golden, approximately 15 mins. Ingredients: for the loaded baked potatoes— Russet potatoes— washed 3 tbsp oil 2 sticks of salted butter 1 cup of freshly cooked crispy bacon crumbled 1 cup sour cream Shredded cheddar jack cheese 1 cup whole milk Salt and pepper Cover potatoes in oil and place on a baking sheet, bake for an hour. When the potatoes have finished, cut them in half and use a spoon to scrape out the center and put the insides into a mixing bowl. (Be gentle, the skin of the potatoes can rip easily) Smash the potatoes and add butter, sour cream, and bacon bits. Add cheese, milk, and black pepper and stir until combined. Scoop mixture back into the potato skins and cover with shredded cheese. Bake again for 15-20 mins until cheese is melted and golden. Add sour cream on top when plating.

Unbalanced

% Daily Values based on a 2,000 calorie diet