Tuscan Lemon Chicken and Cookbook Sundays
This post is part of Couscous and Consciousness's Cookbook Sundays Project.
What you say?
Pf cooking from a cookbook?
Well, it's true. I know I don't normally play the "cook someone else's food" game. I don't usually play well with others... I'm the run with scissors kind of guy. Cookbooks to me are an inspiration... or food porn... or just a good giggle, sometimes. I'll read them through, and start making changes straight away.
with something over 3,000 cookbooks in the shelves (and some I've never even opened), I thought.. why the hell not. Some of these should start getting some use before the pages all stick together...
The Tuscan Lemon Chicken recipe is from the Barefoot Contessa's Back to Basics cookbook. I haven't monkeyed around with it - honestly there isn't any need. It's lemony (and you know I adore lemon), and the right amount of herbiness, and its stupid simple to boot. So this even fits in our Simple Dinner Sunday category. I have added a side dish to the recipe, but don't worry - it's just as easy as pie as the chicken
Tuscan Lemon Chicken
from The Barefoot Contessa "Back to Basics"
1 Whole Chicken (the market I use had sexy little 2 pounder birds this week, so I've used it instead of the 3.5 lb, in the published recipe)
1 Teaspoon Kosher Salt
1/3 Cup Good Olive Oil
2 Teaspoons Lemon Zest (The zest and juice I've used are from Meyer Lemons, because they are what I had on hand. They are plenty lemony for the recipe)
1/3 Cup Freshly Squeezed Lemon Juice
1 Tablespoon Minced Garlic
1 Tablespoon Minced Rosemary
Freshly Ground Black Pepper
1 Lemon, Halved
10" Pyrex pie plate or other non reactive, heat proof dish
Ina gives odd directions for removing the backbone, I wont repeat them. (However, go HERE and read up on spatch-cocking to remove the backbone and breast plate)
- With the prepared bird, sprinkle each side with the teaspoon of salt - set aside
- Combine the oil, garlic, rosemary, pepper, juice and zest in a small bowl
- Place the chicken in the dish and cover with the marinade
- Cover with plastic wrap and marinate for a minimum of 4 hours (up to 8 hours)
- when the marinating time is up, pour off the liquid and reserve (we'll be using it for the side dish)
- When ready to prepare (I've used a gas grill for convenience), place the chicken skin side up on a preheated grill on the low setting
- Place the pan you used to season the chicken on top of the bird and cook for 12 to 15 minutes (or until the chicken is golden brown - it took 17 minutes on my grill)
- Place the lemon halves on the grill
- Turn the chicken over and replace the pan - cook for another 12 to 15 minutes, or until the skin is golden brown
- Remove, cut into quarters and serve with the grilled lemons... and the potatoes...
Tuscan Lemon Potatoes
4 to 5 Red Skinned Potatoes - Quartered
The Reserved Chicken Marinade
Pyrex Baking Dish
Small Sauce Pan
- Preheat the oven to 350
- Bring the marinade to a boil in the sauce pan
- Toss the potato wedges in the chicken marinade and place in the baking dish
- Bake at 350 for 45 minutes
- Remove and re-toss in the drippings and serve up on a platter with the chicken