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Almond and Dates cookies

INGREDIENTS  - 1 1/2 cups all-purpose flour - 1/2 cup confectioners' sugar - 1/4 cup ground almonds - 1/4 cup chopped dates - 1/4 cup unsalted butter, softened - 1/2 teaspoon baking powder - 1/2 teaspoon vanilla extract - Pinch of salt INSTRUCTIONS  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together flour, confectioners' sugar, ground almonds, baking powder, and salt. 3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Fold in chopped dates. 5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie. 6. Bake for 12-15 minutes or until lightly golden. 7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious almond and date cookies! BAKING H
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Roasted chicken



INGREDIENTS

- 1 whole chicken (about 4-5 pounds)

- 2 tablespoons olive oil or melted butter

- 2 teaspoons salt

- 1 teaspoon black pepper

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon paprika

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 1 lemon, halved

- 4 garlic cloves, peeled

- Fresh herbs (such as thyme, rosemary, and parsley) for garnish (optional)


INSTRUCTIONS


1. **Preheat the Oven**:

   - Preheat your oven to 425°F (220°C).


2. **Prepare the Chicken**:

   - Remove the chicken from its packaging and pat it dry with paper towels, both inside and out.

   - Trim any excess fat and remove any giblets from the cavity.

   - Place the chicken on a roasting rack set inside a roasting pan.


3. **Season the Chicken**:

   - In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.

   - Rub the olive oil or melted butter all over the chicken, then rub the seasoning mixture evenly over the entire surface of the chicken, including inside the cavity.


4. **Stuff the Chicken**:

   - Place the halved lemon and peeled garlic cloves inside the cavity of the chicken. This adds flavor and moisture to the chicken as it roasts.


5. **Tie the Legs (Optional)**:

   - If desired, tie the legs of the chicken together with kitchen twine. This helps the chicken cook more evenly.


6. **Roast the Chicken**:

   - Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear.

   - If the skin starts to get too dark before the chicken is fully cooked, you can tent it loosely with aluminum foil.


7. **Rest and Serve**:

   - Once the chicken is done, remove it from the oven and let it rest for about 10-15 minutes before carving.

   - Garnish with fresh herbs, if desired, and serve.


### Tips:

- For extra flavor, you can add additional fresh herbs or vegetables to the cavity of the chicken before roasting.

- Use a meat thermometer to ensure the chicken is cooked through.


NUTRITIONAL BREAKDOWN 

Here's the approximate nutritional breakdown for roasted chicken based on a 4-ounce (113-gram) serving:


- **Calories**: Approximately 240 calories

- **Protein**: About 25 grams

- **Fat**: Approximately 14 grams

  - **Saturated Fat**: About 4 grams

- **Cholesterol**: Around 95 milligrams

- **Sodium**: Roughly 650 milligrams (may vary based on seasoning)

- **Potassium**: Approximately 250 milligrams

- **Carbohydrates**: None (negligible)

- **Fiber**: None (negligible)

- **Sugar**: None (negligible)


The nutritional values provided are approximate and can vary based on factors such as the size of the chicken, the specific cut used, and any added ingredients or seasonings. If you're concerned about specific nutritional values, it's advisable to calculate them based on the specific ingredients and portion sizes you use.

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