Rosemary, Sage and Orange Poultry

Rosemary, Sage and Orange Poultry

Recipe Courtesy Chef Bryan Woolley

 Ingredients:

• 1 whole roasting bird (chicken, turkey, goose, quail, duck)
• ¼ cup freshly chopped rosemary
• ¼ cup freshly chopped sage
• Zest from one orange
• 2 tsp garlic powder
• 1 tbsp onion powder
• 1 tbsp freshly cracked pepper
• 1 tbsp salt
• 1 lemon, cut in half

For the potatoes:

• 4 cups prepared Klondike Gourmet Medley Potatoes (cut into desired size)
• 1/4 cup olive oil
• salt and pepper

Instructions:

1. Add the rosemary, sage, orange zest, garlic powder, onion powder, pepper and salt into a medium size bowl.  Using your fingers, crush all ingredients together.
2. Rub the poultry with herb rub and cut the lemon half/quarters and place  into the cavity of the bird.
3. Place the prepared chicken into a baking sheet.
4. Toss the prepared Klondike Gourmet Medley potatoes with olive oil, salt and pepper.  Arrange the potatoes around the chicken.
5. Bake uncovered in a 350 degree oven until the internal temperature of the chicken reaches 165 degree’s.  Be sure to place the meat thermometer in the correct position.

 Sauteed Corn

Recipe Courtesy Chef Bryan Woolley

Ingredients:

• 4 cups frozen corn kernels
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup diced onion
• olive oil
• salt and pepper.

Instructions:

1. Heat a large skillet on the stove and add just enough oil to lightly coat the bottom of the pan.
2. Add the bell peppers and onion, saute until fragrant (about 3 minutes).
3. Add the corn and heat saute with the onion and peppers for about 5 minutes.
4. Serve and Enjoy!