Tuscan Lemon Chicken – Menu for 2009 New Eve Dinner
We always have a few friends over for New Years Eve. This year, it was 2 other families and we enjoyed a quiet, delicious dinner together. It was an easy, comfortable and kid-friendly menu.
Tuscan Lemon Chicken
Cauliflower roasted with bacon
TUSCAN LEMON CHICKEN
This is an Ina Garten recipe (that I have modified ever so slightly) that I think is absolutely delicious and so easy to make. I make it with pieces of chicken thighs (with the skin) rather than the whole chicken that she suggests in her recipe.http://www.foodnetwork.com/recipes/ina-garten/tuscan-lemon-chicken-recipe/index.html
Using chicken pieces is easier when having guests over so you are not making a mess carving the chicken. I also roast it in the oven, convection roast at 375 degrees. This makes a beautiful variation that can be enjoyed all year-round. It also captures the delicious sauce. We typically serve it over Basmati Rice for a nice fusion experience.
- Chicken Thighs (with the skin)
- 1.3 cup Olive Oil
- 1/3 cup fresh lemon juice
- 2 – 3 tablespoon Fresh, crushed garlic
- Fresh Rosemary
– Line the chicken in a casserole dish – careful not to crowd the chicken
– salt the chicken (both sides)
– Mix the olive oil together with the garlic, 2 tablespoons fresh chopped rosemary and the lemon juice. Pour over the chicken. sprinkle some pepper over the chicken.
Note: Make certain to thoroughly salt the chicken. It is very important not to skip this step because of the lemon juice. Marinade the chicken overnight (or even for a few hours) make a real difference in the taste! Enjoy. Hope you like it as much as I did.
This is a good standby at our house. A quick, easy and delicious side dish.
- Potatoes (any kind)
- Fresh Rosemary
- Olive Oil
Cut the potatoes into quarters. Do not crowd it in the baking dish. Drizzle with olive oil and fresh rosemary and salt. Toss the potatoes to make certain that it is completely covered. Roast in the oven at 375 degrees for around 45 mins. Delicious.