Tuesday, March 12, 2019

Cast Iron Roast Chicken with Lemon-Thyme Pan Sauce

Ever since my hospital stay and diagnosis, I've been, well, stressed, worried, in denial, disbelieving. And every time I feel a twinge in my shoulder or neck, I freeze in terror. I know diet had nothing to do with this particular issue, or any of the other issues I have, but since I'm a mess, I decided it should be chicken and salad week. But not an unhealthy chicken. No cream sauce, no rich sauces with bacon or pancetta. Just roast chicken. SP took it upon himself to try a new roast chicken recipe: Cast Iron Roast Chicken with Lemon-Thyme Pan Sauce. It's really easy to make. I was napping while the chicken cooked and I woke up to a strong roast chicken smell.
The pan sauce is easy, too. My contribution to dinner: stirring the chicken broth-lemon-mustard-thyme sauce a bit.
SP made a pretty plate of chicken and poured the pan sauce into a small container. This was an excellent roast chicken. It was really juicy and tender. The sauce was delicious, even better than our usual go-to roast chicken sauce with lemon juice and chicken stock.
I kept my salad and chicken on separate plates. Like a little kid, I didn't want my food touching! Here's my plate of cut up chicken with the sauce:
This is my new favorite chicken.

Recipe here: Cast Iron Roast Chicken with Lemon-Thyme Pan Sauce

*We used dried thyme.
*We omitted the shallot because we didn't have one.

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