This morning I had on the Today Show, as I often do while I'm working on some mindless task like editing photos, or listing jewelry on my Etsy site. Mario Batali was on talking about pork, but since I wasn't paying attention, I thought it was chicken. The recipe that he was preparing sounded interesting and I spent about 30 minutes searching the Web for it before I realized that I was looking for the wrong thing! What I really wanted was Lemon Chicken, and most of the recipes that I found just called for a combination of lemons, herbs and chicken. What I had in mind, had a little more depth of flavor.
When I was a child in California, lemons were plentiful and grew in our yard with a little help from my Dad who loved to garden. I used to walk outside in the yard and pick them whenever I wanted. Of course, I didn't cook back then, so I took their availability for granted!
I ended up adding my own ingredients to a basic recipe, and this is what I came up with:
Cut up a whole chicken and leave the skin on. Make up the following ingredients, add to chicken and marinate in a large Baggie for an hour: The juice of three Lemons. 3 pressed cloves of Garlic, and 1/4 c. Capers.
Add 1/2 c. cooking Sherry, salt and pepper, 1 tsp. Dill, and 1 tsp. Rosemary. Place in a roasting pan, adding 4 pats of butter to the chicken. Bake for 30 minutes, and then baste with the pan juices and sprinkle with sweet Paprika. Bake for another 20 minutes, and then let sit for 10 minutes, add Italian Parsley and serve.
Great with fresh Pesto Pasta, and steamed Asparagus, and a glass of Chardonnay.