Tuesday, October 22, 2013

Harvest Party and Roasted Lemon Chicken

To kick off our blogs my dear friend Tracy Laverty and I threw a Harvest Party for our families.

Everyone helped set the table.

Delicious food  and good laughs.

Roasted Lemon Chicken

I love serving this chicken alongside Fresh Beans with Bacon and Potatoes and Sage.  It’s just so down to earth delicious.

4 bone in and skin on chicken breasts halves
1 lb. small red or yellow new potatoes quartered
½ cup fresh squeezed lemon juice
4 tablespoons olive oil
2 cloves garlic minced
2 handful fresh chopped herb sage, thyme, rosemary, parsley 
salt and fresh ground pepper to taste
2 tablespoons Panko bread crumbs

Arrange chicken skin side down in a baking dish.  In small bowl whisk together lemon juice, olive oil, garlic, herbs, salt and pepper. Pour over chicken and let stand 1 hour. Preheat oven to 400 degrees. Roast chicken for 30 minutes.   Turn pieces skin side up.  Sprinkle breadcrumbs over the chicken and roast until browned, and juices run clear. Another 30-45 minutes.  Transfer chicken to serving platter and cover loosely with foil and keep warm until serving.  If pan juices have mostly dried up, pour some chicken broth, water or cream into pan.  Add a little olive oil.  With whisk loosen browned bits and stir into sauce.  Pour juices over chicken and serve.

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