Instructions

1. Preheat the oven to 450°. Mix together the softened butter with lemon juice, garlic and herbs. Use your hands to cover the chicken with the herb butter. Use your fingers to gently loosen the skin and place some of the butter between the skin and the meat. Season the chicken with salt and pepper.
2. Place lemon rinds into the cavity of the chicken. Place the chicken into a baking dish coated with vegetable oil spray or you can use an upright roaster. Place the dish into the oven. After 10 minutes, reduce the heat to 350°.
3. Bake until the skin is crisp and the juices run clear, about 15 minutes per pound. Remove the chicken to a carving board and let rest for 15 minutes.
4. French Toast Croutons Heat the oven to 350°. Slice the round edges from the top and bottom of the rolls and cut each one into two slices. Whisk together the eggs, milk, Parmesan cheese and thyme in a shallow bowl. Place each slice into the egg mixture. Let the bread soak for about 30 seconds per side.
5. Transfer to a parchment lined baking tray. Bake until the croutons are golden brown on the bottom, about 5 to 6 minutes. Use a spatula to turn the croutons and bake on the other side until golden, about 5 minutes more. Keep the croutons warm.
6. Arugula Salad Whisk together the garlic, mustard and vinegar. Season with salt and pepper and slowly whisk in the olive oil.
7. Toss together the arugula and shallots. Drizzle just enough vinaigrette onto the salad to coat the leaves.
8. Arrange the croutons onto a platter. Carve the chicken into 8 pieces. Lay each piece onto a crouton and pour the pan juices over top. Top with arugula salad.
9. World's Best Cooking Tools An upright roaster is a fun tool for cooking Sunday Best Chicken. You can find one that goes in the oven or on an outdoor grill. Look for an upright roaster that allows you to insert herbs into the center, to help flavor the chicken while roasting. You can find a stainless steel alternative or in a pinch, use an empty beer can.
10. Baked Eggplant with RicoBa Cheese This vegetarian delight is every bit as filling as traditional lasagna. An elevation of eggplant Parmesan, the differences make this dish really special. It' s ooey, gooey and totally yummy!
11. Eggplant Season the eggplant slices with salt. Place into a colander in the sink for 1 hour. This will take the bitterness from the eggplant. Rinse the slices and pat dry. Heat 2 tablespoons canola oil in large nonstick skillet over medium high heat. Dredge the eggplant in the breadcrumbs, pushing the crumbs into each slice.
12. Add as many eggplant slices as can easily fit into your skillet. Brown on one side until golden, turn and brown on the other side. As the eggplant cooks, it will immediately absorb most of the oil. As it continues cooking, it will start to exude that oil back into the pan. Watch carefully as you cook.
13. Remove the eggplant to a baking sheet, lined with paper towels. Season with salt and pepper. Continue cooking in batches until all of the eggplant slices are browned. Add more oil for each new batch.
14. Casserole Preheat the oven to 350°. Whisk together the ricotta cheese, half and half, egg, Parmesan cheese and nutmeg.
15. Coat a broiler-safe 11 x 7 x 2-inch baking dish with vegetable oil spray. Spoon ½ cup of the marinara into the bottom of the dish. Place a layer of eggplant slices into the bottom of the baking dish. Top with 1 cup marinara sauce. Place ½ of the mozzarella cheese over the sauce. Top with another layer of eggplant.
16. Repeat with 1 cup marinara and the remaining mozzarella cheese. Top with the last layer of eggplant. Pour the remaining marinara sauce over top. Spoon the ricotta cheese topping over all. Bake until the casserole is bubbling and the top is golden, about 30 minutes. Increase the oven temperature to the broil setting.
17. Place the casserole under the broiler for a few minutes to brown the topping. Let the casserole rest for 15 minutes before cutting into squares.

1. Simmer until the sauce thickens, about 3 to 5 minutes.
2. Mushroom Stuffed Chicken Rolls with a side of Tahini Squash Busy Sundays require an easy chicken dish that comes with a special side; in this case, squash made with tahini sauce! This chicken dish works as a guideline to help you create your own favorite dish.
3. You can roll the chicken around any combination of sautéed veggies, layer with left over cheese, and include sun-dried tomatoes, chopped olives and marinated artichokes. It' s all up to you and it' s all so yummy!
4. Mushroom Stuffed Chicken Rolls Place the chicken breasts between 2 sheets of parchment paper. Use a meat mallet to gently pound to ¼-inch thickness.
5. Melt the butter in a nonstick skillet over medium high heat. Add the mushrooms and cook until golden, about 5 minutes. Stir in the basil and Herbs de Provence. Season with salt and pepper. Cool to room temperature.
6. Preheat oven to 350°. Brush both sides of the chicken breasts with olive oil. Season with salt and pepper. Place the Panko bread crumbs into a shallow bowl. Dredge the chicken breasts in the bread crumbs. Pressing the crumbs into the chicken. Lay out the chicken breasts onto your work surface.
7. Place a slice of cheese on the center of each breast. Top with mushrooms. Carefully roll up the chicken breasts around the filling. Place seam side down into a baking dish coated with vegetable oil spray. Bake the chicken until the tops are just golden, about 30 to 40 minutes.
8. Tahini Squash Preheat oven to 400°. Place the squash pieces onto a baking dish. Drizzle with olive oil and season with salt and pepper. Roast until the squash is just tender, about 15 to 20 minutes. Remove the pan from the oven.
9. Whisk together sesame oil, tahini paste and ponzu sauce. Stir in green onions and crushed red pepper. Pour the sauce over the squash and place the pan back into the oven. Cook until the squash is very tender, about 5 minutes more. Serve alongside your stuffed chicken rolls and enjoy!

1. This dish is light, spicy and cram-packed with delectable seafood! Feel free to use your favorite fish in this recipe. Alaskan King crab legs, lobster tail and prawns are great additions.
2. Heat the olive oil in a large pot over medium high heat. Cook the onion and garlic in the pot until just soft, about 8 minutes. Pour in the tomatoes, chicken broth, clam juice and white wine. Bring the sauce to a boil. Stir in the chili sauce, tomato paste, Cajun seasoning, fresh herbs and hot pepper sauce. Reduce the heat to medium.
3. Simmer the sauce for 20 minutes. Season with salt and pepper.
4. Place the clams and mussels into the sauce. Simmer for 3 minutes. Add the shrimp and the scallops to the sauce.
5. Simmer for 3 minutes more. Add the fish to the sauce. Simmer for 3 to 5 minutes more, or until the fish is opaque and the mussels and clams have opened. Serve the stew in bowls with crusty bread to slurp up the extra sauce.
6. Sunday Best Dressed Present this stew in individual crocks for a super presentation. Fish shaped chowder bowls are an excellent choice. I love using white dishes because they are a perfect background for the rich colors of this dish. I often choose ceramic crocks with lids, made by skilled artists. Stoneware casseroles are a lovely alternative. In a pinch you can use pasta bowls to serve your stew.