Lemon Butter Roast Chicken and Twice Baked Potatoes

Submitted by Rachael Coe

This delicious meal is perfect for Sunday dinner or for special guests.  Our family adds rolls and steamed broccoli for a well rounded meal.

 Lemon Butter Roast Chicken

Ingredients

1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up

1/2 cup butter, cubed

1/3 cup lemon juice

2 teaspoons salt

1 teaspoon pepper

1 teaspoon brown sugar

1/2 teaspoon dried rosemary, crushed

1/8 teaspoon ground nutmeg

Directions

Place chicken in an ungreased 13-in. x 9-in. baking dish. 

Combine the remaining ingredients in a small saucepan; bring to a boil. 

Remove from the heat and pour over chicken.

Bake, uncovered, at 325° for 1-1/2 hours or until juices run clear, basting occasionally. 

Twice Baked Potatoes 

Ingredients

5 - 6 potatoes

Olive Oil

Salt

1/4 cup of butter

1/2 cup of sour cream

1/2 cup of sharp cheddar cheese

1/2 tsp dill weed

1/2 oregano

1/2 tsp chives

1/4 cup of bacon (optional)

Directions

Several hours before dinner, preheat oven to 350°.  Scrub potatoes, rub on olive oil and sprinkle on salt.  (This makes the skin of your potato crispy.)  Bake for an hour or until done.  Let cool. (Make sure your potato is cool or it will crumble when you take out the potato.)

Once your potato is cool slice off the top skin of your potato.  Carefully scoop out your potato filling making sure to not rip the skin of your potato.

Place the inside of your potato into a bowl along with the remaining of your ingredients except a small amount of bacon and cheese.  Mash together and then place back inside your potato.

 

Sprinkle cheese and bacon on top of your filling.  Bake in oven at 350° for 20 - 30 minutes or until your cheese is melted and potato is heated.