I spent the last week doing the school thing (finals week), cleaning my house, putting up Christmas decorations, making Christmas lists, Christmas baking, and dying.
Don't worry about me though. I will be fine. Because on Tuesday, even though I really didn't want to. Because I was in a bad mood, and tired, and I just wanted to be a hermit, sit on my couch and eat ice cream, I had friends over for dinner. It was all Boomer's idea, so, I didn't have to clean.
Since I failed to make Ina's Lemon Chicken last week for Barefoot Bloggers, I decided that this was as good a time as any to make it, AND this weeks recipe: Roasted Summer Vegetables.
The chicken was bright lemony, and juicy. I love the combination of lemon, thyme with chicken. It is a classic, and every whole chicken I have ever roasted is done this way. And every roast chicken I have ever made was divine. Not to toot my own horn but, toot toot (hehe).
And the vegetables were soft, and sweet. I had never roasted fennel before, but I love it raw on a crudite platter, sauteed and layered in dauphinoise potatoes, and the previous BB recipe French Onion Soup. There was zucchini too but these are photos of leftovers, and my friends are real classy and picked it out of the medley.
The only changes I made were using dried thyme instead of fresh, and boneless skinless chicken breasts instead of bone-in, skin on because that is what I had, and I am not trying to make it a habit of going to the grocery store 5 times in one week. So my suggestion to you is this: make this for someone you love, or someone you want to love you.
Lemon Chicken Breasts
Adapted From Ina Garten's How Easy is That?!
1/4 C olive oil
3 Tbls minced garlic
1/3 C dry white wine
1 Tbls grated lemon zest (~2 lemons)
2 Tbls freshly squeezed lemon juice
1 1/2 tsp dried oregano
1/2 tsp dried thyme
4 boneless skinless chicken breasts
1 whole lemon
Kosher salt, and freshly ground pepper
Preheat oven to 400 degrees.
Warm olive oil in a small saucepan over medium-low heat, add garlic, and cook for just 1 minute, don't allow garlic to brown. Off the heat, add wine, zest, juice, oregano, thyme, and 1 tsp salt. Pour mixture into a 9 X 13-inch baking dish.
Pat chicken breasts dry and nestle in sauce. Brush tops with sauce and sprinkle liberally with salt and pepper. Cut lemon into wedges and tuck in among chicken pieces.
Bake for 30-40 minutes until cooked through, cooking time will vary depending on size of chicken breasts. Remove from oven, and cover pan tightly with tin foil and allow to rest for 10 minutes. Serve hot with pan juices, an roasted summer vegetables.
Roasted Summer Vegetables
Adapted from How Easy is That?!
2 medium zucchinis
1 red bell pepper
1 yellow bell pepper
1 fennel bulb
1 small red onion
2 Tbls olive oil
1 Tbls minced garlic (~3 cloves)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme
Preheat oven to 375 degrees
Trim ends off of zucchinis and cut them diagonally in 1/4-inch thick slices (the slices may seem large but they will shrink while they cook). Cut the peppers lengthwise in 1 1/2-inch wide slices, discarding the stem, and core. Trim the fennel stalks, and cut the bulb through the core into 1-inch wedges. Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
Toss the vegetables with oil, thyme, salt and pepper and spread them out over 2 sheet pans. You don't want them to be crowded, otherwise they will steam, instead of roast. Roast for 10 minutes, turn the vegetables over, and roast for another 5-10 minutes, until all the vegetables are browned, and tender, but still crisp. Serve hot.
I served the chicken and veggies with my roasted garlic mashed potatoes. And what you see above is the beauty of a salad I had for lunch the next day. It was glorious. I chopped up the leftover chicken, and vegetables, and added cucumbers, and avocado to spring mix, and dressed with a lemon vinaigrette, and of course, a little bit of mashed taters on the side.
Make more than you think you will need of the above two dishes. They make fantastic leftovers! ;-)