What's for dinner? A friend recently served me Lemon Roasted Chicken and I prepared a similar version below for clients with children. Pay it forward! A few friends called me recently and asked for easy dinner recipe ideas. This is a great summer dish. It has been prepared by our mothers to Barefoot Contessa because it is so quick and easy. Chicken parts take less time to cook than a whole chicken. You can prepare this dish raw or cooked a few days ahead. Make a double recipe and serve cold for lunch with mixed greens. Add this recipe to your go to list!
Ingredients: Trust yourself and don't measure a thing!
Serves 6
**Adjust ingredients as needed per the amount of chicken you are preparing.
2 lbs organic chicken parts of your choice, bone and skin on adds so much flavor (you can remove skin before eating if desired).
1/4 Bottle dry white wine
1 1/2 Cups high quality, cold pressed extra virgin olive oil
1 Bunch fresh thyme
1 Bunch fresh parsley
1 Fresh rosemary sprig
3 Whole garlic cloves, skin on
1 Shallot, skin on (optional)
3 Lemons, wash well
2 Tablespoons unsalted butter (optional, adds great flavor)
Fine salt
Fresh ground black pepper
PREHEAT OVEN to 400
when I work with raw meats, poultry and fish, for safety, I begin by pouring a good amount of salt and ground pepper in a small dish. This way I can pinch when needed without contaminating salt and pepper grinders with my hands. I prep everything before touching raw chicken.
Assaisonnement! Seasoning - Using Salt & Pepper
I grew up with no salt added to food so when I first started cuisine training in Paris, I could NOT believe the amount of salt they used to season raw meats and fish. My chef teacher would pinch salt, bend down close to watch where the salt hit the meat and carefully go back to areas he missed. Très bizarre! I watched this with amazement. He would then taste my food and say, "Cat-treen - assaisonnment!" I would answer, "Oui chef" and walk away to add that one last pinch of salt in disbelief. It took me 2 months of school, tasting etc to understand salt. Whether it be finishing a sauce or prepping raw meat, salt & fresh ground pepper really make a difference in the end product flavors. Unless you have a health condition, always use the full amount any recipe calls for. PREP:
*1 oven safe dish large enough to hold all the chicken you are preparing.
*Liberally add white wine, olive oil and squeeze 2 lemons (the amounts will depend upon how much chicken you are preparing).
*Add 3 garlic cloves skin on, cut off ends.
*Add 1 shallot skin on, cut off end.
*Add 1 small rosemary spring to pan.
*Add 1 small parsley sprig to pan.
*Add 8 thyme sprigs to pan.
*Add 2 tablespoons of butter(optional, but adds great flavor).
*Slice 1 lemon in 4 and then thin slices, seeds removed and set aside.
*slice 1 lemon in half, seeds removed and add 6 slices to pan.
Directions:
*With a paper towel, blot dry each chicken part and place skin side up in oven safe dish.
*Liberally salt and pepper both sides of each chicken part (try and get some under the skin as well).
**[The French would sear each piece of chicken skin side down at this point for golden color and to seal in juices before roasting in oven.] (optional)
*place thyme spring and small lemon slice under each skin of chicken part by gently pushing your fingers through to separate the skin from meat.
*Turn each chicken piece to be sure both sides are coated.
*Add more lemon slices and thyme springs to dish under and on top of the chicken pieces.
**WASH HANDS WELL and add more fresh ground pepper to chicken.
Place chicken in oven for 40 min and check. You can baste chicken at 20 min if desired.
**Serve with any green or summer vegetable and potatoes. If you like roasted garlic, the 3 cloves you added can be used for bread.
Attention - Assaisonnement! ;)
Enjoy!
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