I was going to title this one “Lemony Chick’net”.
Well, the hunt for a good lemon recipe went beyond desserts, I also began looking for something I could lemon-ize for dinner as well. There are a ton of lemon chicken recipes out there, and most call for a pan-fry, which I was trying to avoid. While I had a recipe onhand that I printed from food.com, I chose instead to follow the husband’s basic chicken instructions instead. The instructions are, more or less, the following.
- Season chicken.
- Sear chicken over medium high heat using canola oil.
- Place chicken in baking dish. Add olive oil. Add whatever other accoutrements you would – or as they would say in the web world – “Personalize this dish!” (in this case, fresh lemon juice and rosemary with a little oregano)
- Cover with foil and bake at 350 deg for 20 minutes
Voila.
It turned out very well, I’m pleased to say. It is hard to go wrong with chicken, but I had one bad incident with not cooking it for long enough and that turned me off from trying new poultry recipes. And now, years later, I still find myself a little skittish for some silly reason, to cook chicken, and grill my husband (pun intended) for instructions each time. I think I’ve got it down, now. Plus this time I took notes which are conveniently stored on my phone.
Steamed broccoli and mushrooms sauteed in the seared chicken remnants, along with some brown rice finish the dish. The b.r. was a little mushy. Rice is another dinner staple that surprises me when done well, because there have been many times when I haven’t done it well (this, I believe, is because I grew up as all Chinese families do, using a rice cooker. I don’t know how to cook rice on the stove. It’s an enigma to me).
