Photo before sliding it into a 400 degree oven.I haven't been posting lately just because I am lazy. Half way through making something I finally tell myself I should have shot some photos and written it down....so today I did that.
This is easy because there is little prep, you toss the pan in the oven and come back in 30 to 40 minutes, plate and eat. My kind of dinner prep nowadays, I only do long complex dinners when guests come which is not as often as it use to be.....
Smash and chop fine one head of garlic, add 1/4 cup of good olive oil, let the garlic sweat for about 2 minutes, on very low heat. Add the herbs, lemon zest, lemon juice, salt and pepper, wine and let seat for about 5 more minutes on low heat.
Wash Chicken breasts, and remove any excess fat or skin, pat dry with a paper towel. Preheat the oven to 400 degrees or about 225 Celsius.
Take the chicken and put into the pan, with a large spoon spoon the sauce over the chicken, toss the used up lemons into the pan, slide it into the oven.....
After 30 minutes check and see , the skin should be crispy, you can either stick a instant read thermometer and see for 155 of 160, or by touch.
Remove and tent with foil while you make the other stuff .
Tonight I made some plain Jasmine rice and steamed Green beans which were tossed with a little butter and salt.
To plate, put about a 1/2 cup of rice in the middle of the plate, place the chicken breast on top, spoon some of the olive oil sauce from the pan onto the rice....
Stuff you will need:
2 or 3 Chicken breasts, with the ribs removed. Remove excess fat or skin
1/4 cup olive oil
1 whole head of garlic, paper removed, chopped fine
1/2 teaspoon Kosher salt
1/2 tea fresh ground pepper
1/4 tea red pepper flakes
Juice of 2 lemons
zest of 2 lemons
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Yes I know there is a thigh and leg in there....you can use all the parts of the chicken if you like!
5 comments:
No lemons here in Merida how about limes
What we have is limadulces, but really you can use limes, I would add a little orange juice to offset some of the acid in the little limes, otherwise it will work just fine, it's the zest that you want anyway and it would take a lot of little limes to get that amount of zest.
No lemons here either; but I can sometimes get the big limes which wouldn't be so difficult to zest, the little key lime type ones are a bit of a pain when it comes to zesting. When I find the big limes I usually make a lime pie.
Did you really mean a whole head of garlic, or a clove?
Whole head of garlic, yep. and We have a lemon tree so we get fresh lemons here, and they are available from time to time at Walmart in Morelia.
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