This is a place where I collect and archive recipes from all over the place. These recipes were picked because these are food that I love to eat. I copied the recipes from other sources and I have included the links to each source.

I have cooked some of these dishes and I would be happy to discuss my story with you. Feel free to email me at scientistcooks@gmail.com or check out my food blog www.foodmolecule.blogspot.com

Thursday, December 8, 2011

Rosemary and Lemon baked chicken

Rosemary and Lemon Baked Chicken
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by:
55 mins total 0 mins prep 331 calories/serving
Forget finicky chopping. Here lemon slices, rosemary sprigs and crushed garlic cloves are tossed with chicken pieces in a roasting pan and baked. The bold elements add drama to the dish so feel free to bring the roasting pan to the table.

Ingredients

Directions

  • Preheat oven to 400°F with a rack in upper third.
  • Season chicken with 1 teaspoon salt and ½ teaspoon pepper and put in a small (9- by 13-inch) roasting pan. Add remaining ingredients and toss together to coat everything lightly with oil. Arrange the chicken skin side up and put a lemon slice on top of each piece.
  • Bake until chicken is cooked through, 35 to 40 minutes.
  • Turn broiler on and broil 5 minutes to brown chicken and lemons.
  • Note: While the lemons and rosemary will have perfumed the chicken with their flavor, they are now decorative. Make sure your guests eat the delicious tender garlic though.
  • Tip: You can use skinless chicken pieces for a lower fat version.
  • Variations: Add complementary vegetables to the dish while tossing, such as olives, cherry tomatoes, artichoke hearts, or cubed potatoes (add an extra tablespoon olive oil with the potatoes).

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