Daily Archives: 05 January 2008

04 January 2008

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Yesterday…

  • I did not make black bean soup for dinner. My time management skills on that one were suboptimal. The beans will just have extra time to soak.
  • I took the dog for a walk, chatted with the mailman when he stopped at the house on the corner, picked up one poop, and saw that yet another house on my route has a white foreclosure notice tacked up on it.
  • I ate leftover chicken enchiladas for lunch with Matthew.
  • I fed the baby a cheese sandwich for lunch, and nam tok beef for dinner.
  • I worked on SEO for a school site; it's a lot of reorganizing and moving templates around, but I feel like it is finally coming together. The worst part is always the first page. Everything after that is much simpler.

Lemon Chicken

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Ingredients

  • 3 large lemons
  • 1/4 C vegetable oil
  • 2 Tb fresh rosemary, chopped
  • 2 Tb fresh parsley, minced
  • 1 Tb minced garlic
  • 2 ts dried red chili flakes
  • 2 ts salt
  • 2 lb chicken pieces

Procedure

Halve then lemons and juice them; keep the juiced peels. Whisk together the lemon juice, vegetable oil, herbs, chili flakes, garlic, and salt.

Toss the chicken pieces in the marinade so that they are thoroughly coated. Add the reserved peels to the mix and allow everything to marinate, refrigerated, at least six hours. (Overnight is better, but sometimes I don't think that far ahead.)

Cover a deep-sided cookie sheet with aluminum foil and place a baking rack on top of it to hold the chicken.

Remove the chicken from the marinade and arrange it on the baking rack. Top it with the lemon peels.

Bake at 400F until the chicken is cooked through and the skin is crisp, usually 25-35 minutes for chicken thighs. While the chicken cooks, boil the remaining marinade to use as a dipping sauce. Add to it the drippings from the pan when the chicken is done.

Serving suggestions

I usually serve this with peas and rice. Pour a bit of the dripping sauce over the rice to spice things up.