Prepare a special dinner for two at your apartment this year for Valentine’s Day! Dim the lights, put on some slow jams, and bust out the candles for an intimate dining experience. For a no-fuss dinner menu, try these top picks for Valentine’s Day, Chicken with Lemon and Potatoes and a White Chocolate Mousse Raspberry Pie. Dig into a deliciously delightful Valentine’s Day surprise that’s perfect for an intimate dinner together with that special someone in your life!
Chicken with Lemon and Potatoes
- 4 pounds of chicken or 1 whole chicken
- 1 cup of fresh basil leaves, thinly sliced
- 5 Tablespoons of unsalted butter, at room temperature
- 2 lemons, zested
- 5 cloves of garlic, thinly sliced
- 2 scallions, very thinly sliced
- 2 Tablespoons of extra-virgin olive oil
- Â¾ pounds of medium-size potatoes, cut into quarters
- 1 Â½ cups (packed) of fresh parsley leaves
- Coarse sea salt
- Freshly ground pepper
- Preheat the oven to 450 degrees F. Move the rack to the center position of the oven.
- Remove any fat from the chicken’s cavities and discard. Rinse the chicken inside and out and pat dry.
- In a small bowl, combine the basil, butter, lemon zest, garlic, and scallions. Slide hands under the chicken’s skin, beginning at the neck and working down to the breasts and thighs. Loosen the skin but be careful not to tear the skin. Spread the butter mixture between the skin and meat. Rub hands over the chicken skin to make sure the mixture is spread into the crevices of the meat.
- Season the chicken inside and outside with salt and pepper. Tie legs together with kitchen string and set aside.
- In a large bowl, toss the potatoes in oil, Â½ teaspoon of salt, and pepper. Toss until coated well. Cut the remaining lemon into quarters and set three of them aside.
- Heat the roasting pan in the oven for 10 minutes. Then, put the potatoes and rest of the oil in the bowl on the pan. Put the potatoes to the side to make room for the chicken. Place the chicken on the pan, breast side up. Roast the chicken for 20 minutes and remove from oven; flip chicken breast-side down and roast for another 20 minutes.
- Remove pan from the oven and turn the chicken breast-side up again. Sprinkle the potatoes with parsley and stir to coat the potatoes with the oil in the pan. Squeeze the three reserved lemons onto the chicken and put the rinds into the pan. Roast another 20 to 30 minutes or until an instant thermometer reaches 160Â°F when inserted into the breast.
- Remove the pan from the oven and let rest for 15 minutes before transferring onto the serving tray. Wait 5 minutes and carve. Serve with pan juices poured over the chicken with potatoes and roasted lemon. Enjoy!
Recipe courtesy ofÂ Country Living.
White Chocolate Mousse Raspberry Pie
- 1/3 cup & 1 Tablespoon of shortening
- 1 cup of flour
- Â¼ teaspoon of salt
- 2 â€“ 3 Tablespoons of cold water
- 2 Tablespoons of orange juice or orange-flavored liqueur
- 1 teaspoon of unflavored gelatin
- 1 Â½ cups of heavy whipping cream
- 6 ounces of white chocolate baking bars, chopped
- 2 cups of fresh raspberries
- Â¼ cup of currant jelly
- Preheat the oven to 475ÂºF. In a mixing bowl, cut the shortening into flour and salt by crisscrossing two knives until small particles form the size of peas. Sprinkle with cold water, 1 Tablespoon at a time, tossing with a fork until all the flour is moist and the side of the bowl are almost clean.
- Gather the pastry dough into a ball. Shape into a flattened round on a lightly floured surface. Roll the dough with a floured rolling pin into a circle that’s 2 inches bigger than an upside-down 9-inch pie plate. Fold the pastry circle into fourths and place into the pie plate. Unfold and ease into the plate, pressing the dough against the bottom and sides.
- Cut off the overhanging dough 1 inch away from the rim of the pie plate. Fold up the remaining dough that’s overhanging the edge and press down the crust with a fork. Prick the sides and bottom of the dough with a fork thoroughly. Bake 8-10 minutes and cool completely on a wire rack for about 30 minutes.
- In a saucepan, add orange juice or liqueur and gelatin; let stand for five minutes to soften. Stir in Â¾ cups of whipping cream and place over low heat, stirring frequently until the gelatin dissolves. Stir in white chocolate until mixture is smooth and melted. Put the mixture in a medium-size bowl and refrigerate for 30 minutes. Stir the mix often until cool but not set.
- In the chilled bowl, beat in the remaining Â¾ cups of whipping cream with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the white chocolate mixture. Transfer the mixture into the baked crust and refrigerate the pie for at least an hour of until the filling is set. Place the raspberries over the pie.
- Microwave the currant jelly in a small bowl for about 30 seconds or until the jelly is melted. Brush the jelly over the raspberries and keep in the refrigerator until ready to serve.
This tasty white chocolate raspberry pie was found onÂ BettyCrocker.com.