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.
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