Posted by Tim Vidra / Tuesday, October 11, 2011
Easy Lemon, Rosemary, and Chicken Recipe
For those of you that follow along regularly, you know I like to fix some dishes that require quite a bit of planning and prep. In contrast, for this post I ask that you make the dish then forward this link to all of your friends because it just doesn't get any easier!
Lemon Rosemary Chicken:
Take one whole cut up chicken and season with salt and pepper. Saute in a pan on the stove in a mixture of 3T butter and 1T olive oil — tucking rosemary and thyme stems under and on the chicken until the skin sears and turns brown. While the chicken is cooking in the pan, grate fresh lemon zest on each side.
Remove chicken, herb stems, and lemon from the pan and transfer over to a roasting pan as pictured below. The rack that sits in the pan should be covered with foil with small holes punched in it so as the chicken bakes it's not laying in its own juice. Squeeze lemon juice on the chicken and bake at 375 degrees for 40 minutes.
Before and after the oven You will be amazed at the crispness of the skin and juiciness of the meat. So you were wondering what to do with that chicken in the freezer? Get up, take it out now and it should be ready to go for dinner on Thursday night.
Go on get to the freezer and let me know how this recipe turns out — and don't forget to forward this link to your friends. You can thank me later.
E.A.T. local E.A.T. well
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It just so happens that I have about a dozen plump chicken legs waiting to be cooked tonight. Count me in!
ReplyDeleteTim, I will definitely try this one - sounds delicious, I can almost taste it. Here is one of mine that couldn't be easier: http://cuisinedeprovence.blogspot.com/2010/07/too-hot-to-cook-summer-in-provence.html
ReplyDeleteJust a follow up. Karen is in heaven! Photos to come.
ReplyDelete@Gary glad I could assist in a little out of body experience. Can't wait for the photos.
ReplyDelete@Cuisine de Provence I dog eared that page and am going to give it a whirl. Yum!
E.A.T.
Tim… dinner's been done for 20 minutes and she can't stop talking about it. So darn funny. You have a fan. She says "Thank you, Tim soooooo much!"
ReplyDeleteGreat recipe as usual from you.Have missed your post lately:)Hoep everything is ok:)
ReplyDeleteI can't think of any way to top this! Chicken, lemon and herbs are a marriage made in heaven; of course I would make a copious amount of garlic mayo aka toom to go with it!
ReplyDeletei like your pictures and would like to invite you to share them on tastingspot.com
ReplyDelete@Dzoli Yes had bloggers block and busy with a few projects then I got hungry!
ReplyDelete@tasteofbeirut always good to see you.
@foodie I will look into this.
E.A.T.