Herbed Lemon Chicken with Garlic

December 8, 2011

Chicken is one of my favorite meats to prepare because it easily retains flavor and moisture. And because I don't eat red meat. At all.

So while I was preparing for Shabbat, I decided to improvise and throw together some of my favorite ingredients and baked a chicken. I do that a lot, the improvising. Usually it's due to my extraordinary organization skills that help me find myself in front of raw meat and no recipe or with a recipe and missing ingredients.

So the scene usually goes something like:

Pick an oil.

Add some spices.

Throw in some legumes.

Cover.

Bake at 350F

So for this Herb chicken I picked: Olive oil, Herbes de Provence, Garlic, Lemon, and Potatoes.

The result:

(Of course, I wouldn't have string to tie the chicken legs together. Not the most elegant pose.)


Herbes de Provence is, for me, a spice staple. I love the flavor it infuses in everything and anything. You can add it to meat, chicken, potatoes, soups, and roasted vegetables.
If you don't find it at your local market you can make it yourself. Mix some basil, rosemary, thyme, marjoram, and savory.


Enjoy making this simple, Mediterranean-ish Chicken for your next dinner.








Ingredients:

1 whole chicken, skinned
4 tb of olive oil
1 tb of herbe de provence
a pinch of salt
juice from half a lemon
4-5 garlic cloves, peeled
6-7 baby potatoes


Directions:

Rinse the chicken and pat dry with a paper towel. In a small bowl, mix the oil, spices, and lemon juice. Using your hands, massage mixture into the meat of the chicken and potatoes, making sure to cover the entire bird. Place the whole lemon in the cavity and loosely toss the garlic cloves around the pan. Cover and bake at 350F for 2 hours. Uncover for the last 30 minutes to allow the chicken to brown.

{Taste. Enjoy. Delight. Share.}




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