Wednesday, December 29, 2010

Lemon Roasted Chicken


Remember, many posts ago, when I made Simple Roasted Chicken Breasts? I was so excited about them because they were juicy on the inside and the skin was salty and crispy. Not to mention, the best thing about them is that it might have taken me 5 minutes to prepare them... then you chunk 'em in the oven and forget about them for like 30-45 minutes. I rubbed them with olive oil and sprinkled them generously with salt and freshly ground cracked pepper... it was simple perfection.


However, I wasn't 110% satisfied there. I decided to put a little lemon twist on them and the result was {bitter}sweet. If you really really like lemon you will love this rendition... if you're more of a "subtle is better" lemon person than simply marinating the breasts in lemon juice for a few hours would do the trick just fine. The actual lemon slices were good but they definitely gave the chicken a "bitter lemony" taste and some people like that... I'm more of a subtle lemony person.


Notes on roasting chicken: it's all about the kind of pan you use. A sheet pan or shallow roasting pan will give you browned crispy skin, not a dutch oven or high rimmed bakeware {unless your searing instead of roasting}. Also, you want to find a balance between "just done" juicy but rubbery chicken, and too done dry chicken... and the cooking time all depends on the size of the chicken breasts you are roasting. Remember: BONE IN, SKIN ON! That's a surefire way you will have juicy, tasty, moist chicken.

*Keep in mind that half of this roast chicken knowledge comes from Ina Garten, the other half from trial and error.*

Wow. I can't believe I just typed all that about roasted chicken... but then again, if you try this at home you might agree that it's totally worth it!

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