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| Roast Chicken with lemon, Garlic and Rosemary. | |
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| Topic Started: Sep 1 2015, 09:34 AM (371 Views) | |
| swing | Sep 1 2015, 09:34 AM Post #1 |
swing
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http://www.canadianliving.com/food/roast_chicken_with_lemon_garlic_and_rosemary.php I made this recipe yesterday and it is excellent. |
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| angora | Sep 3 2015, 03:52 AM Post #16 |
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WWS Book Club Coordinator
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erka, I'll get out my recipe folder and let you know exact thing either today or tomorrow. :) |
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| angora | Sep 3 2015, 08:01 AM Post #17 |
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WWS Book Club Coordinator
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here it is, for 2 but it is easy to increase it and it turns out equally well garlic cloves, peeled- to your taste salt 4 tsp lemon juice 3 tbsp. olive oil 1 lemon thinly sliced 2 bone in chicken breasts 1 lb tiny potatoes, in eighths 4 plum tomatoes, halved - I use mini tomatoes, or any kind really as long as they're cut up 10 mushrooms, halved. 10 black olives or Kalamata pitted if you're having company Rosemary as you like it. Whisk lemon and olive oil in large bowl Add all vegetables except lemon slices and toss oil 9x13 pan and arrange lemon slices overlapping Place chicken, skin side up, on each row of lemon Arrange veg around the chicken pieces Pour liquid over, reserving a small amount to baste - I usually make a little more to baste with. sprinkle with rosemary Roast in a 450 oven for 35 min or until chicken is done Discard lemon slices before serving. Note - Ive always found the chicken cooks fine in that time - the potatoes are the problem, but if you cut them small enough it's ok You can discard the lemon slices if you want. I like them on the plate to nibble on. |
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| Trotsky | Sep 3 2015, 08:34 AM Post #18 |
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Big City Boy
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I am NUTS for Rosemary and love it on all meats...especially pork. |
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| erka | Sep 3 2015, 01:13 PM Post #19 |
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Gold Star Member
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Angora: Thanks for the recipe. I will make it tomorrow (with chicken thighs as it is in the fridge). |
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| erka | Sep 4 2015, 02:03 PM Post #20 |
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Gold Star Member
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Angora: This recipe is a KEEPER!! I made it tonight - with 4 thighs and it seems like extra vegetables. The aroma from the oven was unbelievable and the taste surpassed the aroma. A neighbour and I like to try new recipes and share meals (both elderly and single). With 4 chicken thighs, we have meals for 2 days each. Posted Image Edited by erka, Sep 4 2015, 02:12 PM.
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| FuzzyO | Sep 4 2015, 02:12 PM Post #21 |
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Looks absolutely scrumptious! |
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| Trotsky | Sep 4 2015, 11:54 PM Post #22 |
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Big City Boy
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Mouth watering, erka. And it looks so positively HEALTHY. I need to buy the thighs, mushrooms and black olives. (Over the weekend for the Chicken dish, because tonight before theater we will eat at SOPHIE'S, Cuban and likely do Ropa Vieho (pulled beef stew) or Pernil and rice and beans and roasted sweet plantains (maduros.) I don't like to cook and then go out. If I am dragged from my home I must be FED...the Eleveneth Commandment that has worked for near 42 years. Edited by Trotsky, Sep 5 2015, 12:01 AM.
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| Darcie | Sep 5 2015, 12:22 AM Post #23 |
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Skeptic
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The recipe is copied and in my "Go Print" file when I am ready to cook it. |
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| Trotsky | Sep 5 2015, 01:31 AM Post #24 |
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Big City Boy
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erka, Did you find the thighs needed more time than the recipe called for...I would ballpark around an hour (and that should take care of the potatoes as well) |
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| angora | Sep 5 2015, 01:59 AM Post #25 |
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WWS Book Club Coordinator
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Thanks erka. I'm glad you liked it. I thought the thighs might take a bit longer than the breasts but not an hour. One of the things I like about the dish is the fresh taste of the veg as they are not overcooked. |
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| erka | Sep 5 2015, 05:13 AM Post #26 |
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Gold Star Member
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The dish was in the 450 F oven for 45 minutes and everything was done (i.e. no red near the bones). The potatoes were cut into 4 or 6 pieces and they were cooked through. Did not add salt as there was enough sodium in the olives. |
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5:36 AM Jul 14