RCP: Ina Garten's Tuscan Lemon Chicken.....

[karennoca]

If you have not made this yet, you must try it. I have made it many times and it is one of those recipes you keep going back to.

I have never grilled it because I love the aroma in my house. I broil it on both sides first, then turn it skin side up and roast. It gets a lovely golden color and the roasted, caramelized lemons are to die for. Those of you who have your own lemon tree and rosemary bush will really appreciate this recipe.

Serving it with Ina's dilled potatoes that you just shake in a pan of butter. I will be using rosemary tonight for the recipe. Plus this other link for Tyler Florence's Brown Butter carrots with brown sugar, orange and fresh sage.

http://www.today.com/id/4421255/ns/today-today_food/t/roasted-carrots-orange-brown-butter-sage/

http://www.foodnetwork.com/recipes/ina-garten/tuscan-lemon-chicken-recipe.html

 

[Marg CDN]

I normally use a couple of bricks as weights. I've been noticing lately that recipes are using less

weight and am interested in how the cookedness changes, if anyone has tried both options. I always liked the way the entire bird cooked quickly with both white and dark parts cooking evenly.

I love this recipe too Karen. Quite delicious!!

 

[karennoca]

I've never cooked with the bricks to weigh food down. I make a Cornish game hen recipe

that is marinated in soy sauce, fresh lemon, garlic and a bit of oil. I always broil on both sides and then finish off by roasting. When I first made Ina's Tuscan chicken that is how I cooked it and never tried anything else. I usually cook this with the chicken sitting on a rack made of leeks. I also love the caramelized leeks along with the lemon. It is a perfectly yummy dish, and a way to get more fresh lemons in my diet, especially now that we have an abundance of them.