[CH] Tonight's Dinner - Roast Chicken w/Meyer Lemon
RisaG (radiorlg@yahoo.com)
Tue, 3 Feb 2004 17:33:16 -0800 (PST)
I adapted this from Suzanne Somers Eat Great Lose
Weight. She uses legs and regular lemons. Also, she
cooked it for 90 minutes at 300 degrees. I upped the
temperature as I didn't have a lot of time to wait for
dinner.
I think Meyer Lemons have so much more flavor. The
last time I had a few, I zested them and then froze
the juice. So, I used what I had. I used 1/2 the juice
and some of the zest. Incredible flavor. If you can
get your hands on them, do so. Nothing substitutes for
their flavor. Of course, if you live on the East Coast
and can't get your hands on them, regular lemons will
have to do.
I upped the amount of cayenne too. She used 1/2 tsp
for the whole recipe. I upped it to 1 tsp. I know that
isn't much more, but it definitely was tasted. I
wanted the lemon flavor to stick out, not the chiles.
For me, I served it with brussel sprouts that I
sauteed with garlic and then sprinkled with fresh
parmesan. For my husband, I gave him some basmati rice
too. The chicken came out very good.
* Exported from MasterCook *
Roasted Chicken with Meyer Lemon
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Poultry
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
8 chicken thighs, no skin
2 med onions -- quartered
2 Meyer Lemons -- * see note
5 garlic cloves -- pressed
1 tbsp dried rosemary
1 tsp cayenne pepper -- or more
salt and pepper
Preheat oven to 375 degrees F.
Buy pre-skinned and boned chicken thighs. Wash them
and dry them. Drizzle a bit of olive oil in a roasting
pan. Place the chicken in the pan. Cover with the
onions and then drizzle on the juice from the Meyer
Lemons. Throw in the lemons too. Nestle the garlic
cloves in around the chicken. Sprinkle the whole thing
with dried rosemary, cayenne pepper and salt and
pepper.
Roast for 45 minutes, about 15 minutes before the
chicken is finished cooking, baste it with the juices.
Serve with the juices over the chicken, onions and
garlic cloves. The garlic will be really sweet from
the roasting process. Do not discard them.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Sauteed Brussel Sprouts w/Garlic &
Parmesan
NOTES : Risa's notes:
* If you cannot find Meyer Lemons, use the normal
lemons from the supermarket. Meyer Lemons are from
California and are a bit sweeter than normal lemons.
The sweetness of the juice from the Meyer Lemons cut
the heat in the cayenne pepper. This will not be
overly hot.
I served it with sauteed brussel sprouts with garlic
and parmesan (for me) and rice (for DH).
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 1/30/04
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