I was blog hopping and found this recipe. I am a sucker for anything lemon - and thought I needed to try this one out. We really loved it. It's amazing the difference in taste and texture when you cook chicken pieces with the bones and skin attached. The skin was crispy and delicious and the meat was so moist and juicy. I loved the light lemony flavor. This was a really easy and delicious dinner!
Baked Lemon Chicken
from Annie's Eats
2 TBSP lemon zest
1/3 c freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp fresh thyme leaves (I didn't have any, so I left it out)
1 tsp fresh rosemary leaves, finely minced
1 tsp salt
1 tsp black pepper
2-4 lbs of bone-in, skin-on chicken thighs or drumsticks
2-3 TBSP melted butter
Thinly sliced lemons, for garnishing
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zip-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces int he bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
Preheat the oven to 425 degrees. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.
Bake for 50-55 minutes, until the skins are crispy and well-browned (mine was getting pretty dark so I took it out after 45 minutes). Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.
Sunday, January 29, 2012
Thursday, January 12, 2012
Tip: To turn out nice even potato and onion slices quickly, use a food processor fitted with a slicer blade.
Potato, Ham and Spinach FrittataFrom Real Simple Magazine
2 TBSP olive oil
2 small russet potatoes (about 3/4 lb), peeled and thinly sliced (For me it was 1 big potato and I quartered it so it would fit in the food processor tube.
1 small onion, thinly sliced
9 large eggs
Kosher salt and black pepper
1 10-oz. pkg frozen chopped spinach, thawed and squeezed of excess liquid
4 ounces white Cheddar, grated (1 cup) (I had some wonderful Cougar-Gold White Cheddar from Christmas, but you can buy sharp white cheddar in most stores - great flavor!)
4 oz. thinly sliced deli ham, cut into 2-inch pieces
Heat oven to 400 degrees. Heat the oil in a large oven-proof nonstick skillet over medium heat (I used a cast iron frying pan). Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12-15 minutes.
Meanwhile, in a large bowl, whisk together the eggs, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the spinach, cheddar, and ham.
Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12-14 minutes. (It took longer for my eggs to set - I think my pan was smaller) Enjoy!