Thursday, October 27, 2011

Roast Lemon Chicken

Steelers games at 4 pm present a bit of a problem. We want to watch the game, but usually on Sundays we start cooking between 4 pm and 5 pm. Last Sunday, our solution was to put the game on, turn it up loud so we could hear it in the kitchen, and get together something that was 'hands off' after it started cooking: roast chicken. Specifically, the Roast Lemon Chicken that we frequently make in the cooler months.
We've made it before, so I won't talk much about it other than to say that this chicken cooks in 45 minutes since it roasts at 450 degrees and the lemon & chicken broth keep it moist while it roasts and then make a lovely gravy/broth with fresh parsley. You can see the juiciness in the top photo - it ran over the cutting board, into the groove, and overflowed a bit since we had a mess on the counter after dinner!

We also roasted a bunch of CSA veggies form the veggie bin: leeks, peppers, and eggplant:
We made brown rice (for SP) and white rice (for me), but I didn't bother with any rice photos since rice is not very photogenic! Thanks to the rice cooker Googer gave us, we no longer have to hover over pots of rice, watching for overflows and checking to see if all the water is absorbed. So nice & hands off!

So we got to watch the game and have a tasty meal with minimal kitchen time.

1 comment:

  1. Delicious! I just bought a little chicken at the farmers' market - this looks like a good plan!

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