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Baker. Cook. Gardener. Animal Lover.

Friday, February 26, 2010

Daffodils and Lemon Chicken





































My mom used to make a turkey breast from julia that she roasted under a piece of parchment paper. And it was good. So I have taken this idea and re-arranged it. I love the lemon chicken out of my Rao's cookbook, but he uses pieces of chicken. I like roasting a chicken that has had the backbone removed and has been flattened out. And right here is where i wonder if i should take a pass on getting the backyard brown hens this spring and naming them. do you know where i am going on this? i think you do. anyway, i went and got a good kosher chicken this morning and while i was at the market i scored and got some Meyer lemons. i have a ton of italian flat leaf parsely coming up all over my garden from where it reseeded itself from last summer.so i thought about getting the chicken and doing the rao's marinade, flattening it like i like, and roasting it on the parchment paper. The marinade is simple. just the Meyer lemon juice, the good olive oil from my friends ellis and susie bassetti, it is from their olive trees up in paso robles, the variety of olive is called "taggiasca". it was a gift from them at christmas and it truely is pedestal worthy. along with the lemon juice and olive oil i just add some chopped italian parsley and some pink sea salt. i am hooked on this sea salt. you can get it at trader jo's. my real favorite salt is the flaked one from wiliams-sonoma called Maldons..but at 16 bucks for a tiny box...well,that stuff is reserved for special occassions.so i came home and worked over that chicken and have it marinating right now. at supper i will turn the oven on to a pretty high heat..400 degrees i think and let it roast till it's brown and done..about 45 to 50 minutes. bbqing it would be even better...but we are waiting for rain...so no bbq . not tonight anyway.... and the daffodils are in my kitchen window...still in the bud. the little cream bottle says 'morning,noon and night'...how much do you love that?

29 comments:

  1. Kary, Kary....more connections! I opened another box of Maldon Sea Salt to fill my little african ebony salt pot this evening . The difference is that - I hardly ever say this! - it's ENGLISH!! and because of that it only costs £2 here...although that's still really expensive for salt! Gorgeous stuff though, I love the crackle of it. I use it for Salted Caramel Cake which is really, really dangerously addictive!Have you heard the old English word we use for a flattened out chicken? We call it 'spatchcock' which I think is wonderful! Love the pictures too...here's the chicken. here's the parsley, here are the (amazing) lemons...beautiful! Thank you, and also for your sweet comments on my last post. It's so good to hear from someone who REALLY understands. What did I do without my darling blogfriends? I can't imagine, really! Off to bed now. Goodnight & love to you and Buddyboy from Alice & Me xox

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  2. The chicken sounds wonderful! I think I'll be heating up leftovers to clear out the refrigerator for my shopping trip tomorrow.

    I have a little something for you on my blog!

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  3. I make a very similar roast chicken each week, the simple ingredients of lemon zest and juice, parsley and a very good extra virgin olive oil are timeless. I serve mine with roast potatoes(par boiled, then tossed in olive oil, garlic cloves and rosemary and baked for just over an hour), steamed pumpkin and broccoli. Your blog is so enjoyable to read, I love all the recipes and hints.

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  4. That is a beautiful looking chicken you are about to roast, such lovely colored skin. Let me just say, once you have raised chicks and have put your heart and soul into rearing them, given them well thought out names, eating chicken takes on a whole new light. We here at Dog Trot Farm have eaten roasted chicken twice, and let me just say it was not easy. I swear my girl's could smell fowl on my breath!

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  5. Not slammin us here in Florida but I have not seen chicken like that where I shop. Great chicken and I feel sure the lemon chicken finale will be superb. Great how to pics and recipe.

    Window daffodils yet to unfurl their yellow beauty still warm the heart. Morning, Noon and Night...i like it.

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  6. Yummy...sounds wonderful!
    Blessings, andrea

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  7. Sounds delicious! I can't wait until the daffodils begin appearing around here - a sign that spring has really arrived! Happy weekend!

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  8. Sounds wonderful. How was your road trip?

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  9. Beautiful from beginning to end. I believe that the true test of a cook is how well they can roast a chicken. I don't even eat meat anymore, but I still roast chickens for my husband and our friends a lot. Yours looks amazing!! And, oh, those meyer lemons, and oh, your friends' olive oil! This is just a gorgeous post.

    I keep wanting to raise chickens--strictly for eggs--and I think I just may once we move out of the mill and back to a house again. I'd definitely name them and treat them as "my girls" just so my husband wouldn't get any ideas about them being anything other than egg-layers!

    Have a beautiful weekend! xo Gigi

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  10. now that looks like the quintessential chicken recipe.

    i already love your blog and look forward to future
    visits.

    blessings,
    lea

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  11. Yum...I love to roast my chicken the same way...although when I first served it for some dinner guest, everyone seemed confused by the bird's flattened state.

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  12. I just found your blog and what a treat it has been reading your posts and looking at your beautiful photographs!

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  13. Would love to see the recipe but it is in yellow on a white ground and i cant read a thing with my rather old eyes.

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  14. Mmmm Lemon Chicken is my Fav! I will have to try this though.G'Day~Kim If you can't read the recipe copy/paste to email.:-)

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  15. Sounds yummy...and yeah I think I know where your going with the hen thing....I want to raise them too, but I'm not sure I could deal with that....

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  16. Aloha my lovely Farm girl!
    I completely enjoy my visits with you, Thank You, you always bring me a sense of quality and comfort... all at the same time!
    sending you warm sunshine from Hawaii
    Brandi

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  17. I just discovered your blog, and I love it! Will also try this great chicken roast over the weekend. Great photos too...

    Karen of This Old House

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  18. Your ingredients look beautiful: picture perfect. I wish we were neighbors, so we could cook together and share. I love cooking and baking, as you do.
    And those meyer lemons - wow! :)

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  19. that sounds so so good. now I am craving a roasted chicken diner. I am finally heading back to my own home next week, so I think this may need to be our celebratory dinner....oh and I still want to make those lemon squares!

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  20. I make a roast chicken much like yours. Lemons and garlic inside..olive oil all over the outside. Then I throw onions and potatoes in the pan, and sometimes carrots. We do love roast chicken around here.

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  21. That is one plump chicken! The recipe sounds wonderful!

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  22. I have red hot envy for that olive oil
    i'm just sayin
    xx
    donkey in the pines

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  23. The chicken recipe sounds wonderful! I'm sure it tasted superb! Have a great weekend.

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  24. I think lemon chicken is my all time favorite...I saw the Barefoot COntessa grill a whole chicken split on half on the grill the other day and this would be perfect...by the way that header photo is amazing - is that your house???

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  25. That chicken sounds YUMMM! I've never heard of removing the backbone without cutting up the entire chicken --wondering how you ever get it out! Happy Dinner!

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  26. Oh Kary,
    I am so sorry you had such a scare with Buddy! I can totally understand not leaving, for all your reasons!How could you ever have enjoyed yourselves?
    I always worry over the grapevine too, glad you are home safe instead.
    And knitting! How exciting! your wool looks really pretty and soft. Fingerless gloves are a wonderful idea, so useful and fun to make too! good luck!
    Lemon chicken sounds delicious, i made lemon bars today. How funny.
    ♥ lori

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  27. The chicken looks lovely Kary, you cannot beat simple flavours done well.
    I use Maldon sea salt daily and it only costs a humble few pounds! I am sorry that it costs so much across the pond
    Love Morwenna xo

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  28. Yeah! I got your comment thank you s much, your a Dear.~Kim

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Thank you so much for taking the time to stop by. I appreciate all your kind comments more than you can know.